Description
A golden, savory quiche made with flaky salmon, fresh spinach, and soft tortilla crusts. Perfect for brunch, lunch, or a cozy dinner.
Ingredients
- Tortillas: 6 small flour tortillas
- Eggs: 6 large
- Salmon: 1 can (about 200g), boneless and skinless
- Spinach: 2 cups fresh baby spinach, chopped
- Milk: 1/2 cup whole milk
- Cheddar Cheese: 1 cup shredded
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Garlic Powder: 1/2 teaspoon
- Nutmeg: a pinch
Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin or pie dish.
- In a large bowl, whisk eggs, milk, garlic powder, nutmeg, salt, and pepper.
- Stir in spinach, flaked salmon, and half the cheese.
- Line muffin cups or pie dish with tortillas, trimming to fit.
- Pour egg mixture into each tortilla shell and top with remaining cheese.
- Bake for 20–25 minutes (muffin tin) or 30–35 minutes (pie dish), until set and golden.
- Let cool 10 minutes before serving. Use a knife to loosen edges if needed.
Notes
- Use gluten-free tortillas for a gluten-free version.
- Sauté spinach briefly to reduce moisture.
- Let quiche rest before slicing for clean cuts.
- Perfect for meal prep and leftovers.
Nutrition
- Serving Size: 1 quiche
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 165mg
Keywords: salmon quiche, tortilla crust quiche, spinach egg bake, easy brunch recipe