YOUR SOLIN GENERATED RECIPE
Baked Salmon and Spinach Quiche
Baked wild-caught salmon and vibrant spinach are folded into a protein-rich egg base, creating a savory crustless quiche with a remarkably creamy finish.
INGREDIENTS
3 oz cooked wild-caught salmon
1 large egg
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 cup fresh spinach
0.5 oz feta cheese
0.25 cup diced onion
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a 6-inch oven-safe baking dish with a small amount of olive oil.
Heat a non-stick skillet over medium heat with 0.5 tsp of olive oil, then sauté the diced onion and fresh spinach until the spinach is fully wilted and moisture has evaporated.
In a medium mixing bowl, whisk together the large egg, egg whites, non-fat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Flake the cooked salmon into bite-sized pieces and gently fold it into the egg mixture along with the sautéed onion and spinach.
Pour the mixture into the prepared baking dish and sprinkle the crumbled feta cheese evenly over the top.
Bake for 25-30 minutes, or until the center is set and the top is lightly golden brown.
Allow the quiche to cool for 5 minutes before slicing and serving.