This protein-packed slender crustless quiche is filled with sweet salmon, spinach, and sharp cheddar cheese.
I don’t know what I was thinking when I took four salmon filets out of the freezer for dinner the other night. I have yet to figure out how to cook for two people. My kids are in their thirties and long out of the house, but I still make enough food for the four people that used to sit at our dinner table every night.
This isn’t the first time I’ve had to make the best use of leftover salmon. It’s made an appearance in panini sandwiches, appetizers and even salmon and broccoli filled crepes, but on this particular morning I wanted to serve Mr. Mike one of his favorite egg dishes – crustless quiche.
I don’t know a single person who would turn down a slice of quiche. You can fill a pie plate with almost any vegetables, cheeses or meats you have in the frig, whip up a few eggs and breakfast, lunch or dinner is served in under an hour.
How easy is this? I filled a pie plate with spinach, green onion, and chunks of that leftover salmon then poured whipped eggs with fresh thyme and parsley over the top.
Doesn’t this look incredible?
Usually, I opt for shredded parmesan cheese, but a package of sharp cheddar caught my eye. Salmon can be sweet and that sharp cheese added a wonderful balance to the plate.
As I said, there’s just the two of us, so now I have leftover crustless salmon quiche in the frig, but that’s okay, it means I don’t have to make dinner!
Healthy Salmon Crustless Quiche with Spinach and Sharp Cheddar Cheese
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 cups baby spinach, leaves
- 1/2 cup green onion, sliced
- 12 ounces cooked leftover salmon filets broken into pieces
- 1 tablespoon fresh thyme, minced
- 2 tablespoons parsley, minced
- 1 teaspoon spicy brown mustard
- 4 large eggs
- 4 large egg white
- 1/2 cup fat free half and half
- 1/2 cup sharp white low fat cheddar cheese, shredded
- Preheat the oven to 375 degrees and spray a pie plate with cooking spray.
- Layer spinach leaves, green onion and salmon on the bottom of the pie plate.
- Whip thyme, parsley, eggs, mustard and milk in a bowl and pour over the top of the salmon.
- Sprinkle with cheese and bake for 20 - 25 minutes until egg is set in the middle.
Food energy: 328kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 5.58g
Monounsaturated fatty acids: 6.42g
Polyunsaturated fatty acids: 4.87g
Total fat: 16.86g
Calories from fat: 151
Carbohydrate, by difference: 5.38g
Total dietary fiber: 0.72g
Total lipid (fat): 18.55g
Total sugars: 2.38g
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