ClosePhoto:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekActive Time:25 minsTotal Time:1 hr 10 minsServings:6Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekCook Mode(Keep screen awake)Ingredients1(5½-ounce)salmon fillet2teaspoonsextra-virgin olive oilplus 1 tablespoon, divided½cupsliced leek, white and light green parts only2cupsslicedbutton mushrooms1cupfrozen chopped spinach½teaspoonsalt, divided5largeeggs1cupwhole milk1tablespoonchopped fresh dillLemon zestfor garnish (optional)DirectionsPreheat oven to 375°F. Coat a pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.Place 1 (5½-ounce) salmon fillet on the prepared baking sheet. Drizzle with 2 teaspoons oil and bake until the fish flakes easily with a fork, 10 to 15 minutes, depending on the thickness of the fillet. Let cool slightly; flake the fillet with a fork.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat. Add ½ cup leek; cook, stirring, until slightly softened, about 1 minute. Add 2 cups mushrooms, 1 cup spinach and ¼ teaspoon salt; stir to combine. Cook, stirring occasionally, until the vegetables are tender and any liquid released from the vegetables has evaporated, 5 to 8 minutes. Set aside to cool slightly.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekAdd the flaked cooked salmon to the vegetables and combine. Transfer to the prepared pie pan and spread in an even layer. Whisk 5 eggs, 1 cup milk and the remaining ¼ teaspoon salt in a large bowl. Pour the egg mixture over the vegetables. Sprinkle with 1 tablespoon dill.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing. Garnish with lemon zest, if desired.Nutrition InformationServing Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mgEatingWell.com, October 2024Rate ItPrint

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Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

an image of the Crustless Salmon, Leek & Mushroom Quiche in a blue dish

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Active Time:25 minsTotal Time:1 hr 10 minsServings:6Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekCook Mode(Keep screen awake)Ingredients1(5½-ounce)salmon fillet2teaspoonsextra-virgin olive oilplus 1 tablespoon, divided½cupsliced leek, white and light green parts only2cupsslicedbutton mushrooms1cupfrozen chopped spinach½teaspoonsalt, divided5largeeggs1cupwhole milk1tablespoonchopped fresh dillLemon zestfor garnish (optional)DirectionsPreheat oven to 375°F. Coat a pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.Place 1 (5½-ounce) salmon fillet on the prepared baking sheet. Drizzle with 2 teaspoons oil and bake until the fish flakes easily with a fork, 10 to 15 minutes, depending on the thickness of the fillet. Let cool slightly; flake the fillet with a fork.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat. Add ½ cup leek; cook, stirring, until slightly softened, about 1 minute. Add 2 cups mushrooms, 1 cup spinach and ¼ teaspoon salt; stir to combine. Cook, stirring occasionally, until the vegetables are tender and any liquid released from the vegetables has evaporated, 5 to 8 minutes. Set aside to cool slightly.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekAdd the flaked cooked salmon to the vegetables and combine. Transfer to the prepared pie pan and spread in an even layer. Whisk 5 eggs, 1 cup milk and the remaining ¼ teaspoon salt in a large bowl. Pour the egg mixture over the vegetables. Sprinkle with 1 tablespoon dill.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing. Garnish with lemon zest, if desired.Nutrition InformationServing Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mgEatingWell.com, October 2024Rate ItPrint

Active Time:25 minsTotal Time:1 hr 10 minsServings:6

Active Time:25 mins

Active Time:

25 mins

Total Time:1 hr 10 mins

Total Time:

1 hr 10 mins

Servings:6

Servings:

6

an image of the ingredients to make Crustless Salmon, Leek & Mushroom Quiche

Cook Mode(Keep screen awake)Ingredients1(5½-ounce)salmon fillet2teaspoonsextra-virgin olive oilplus 1 tablespoon, divided½cupsliced leek, white and light green parts only2cupsslicedbutton mushrooms1cupfrozen chopped spinach½teaspoonsalt, divided5largeeggs1cupwhole milk1tablespoonchopped fresh dillLemon zestfor garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

1(5½-ounce)salmon fillet

2teaspoonsextra-virgin olive oilplus 1 tablespoon, divided

½cupsliced leek, white and light green parts only

2cupsslicedbutton mushrooms

1cupfrozen chopped spinach

½teaspoonsalt, divided

5largeeggs

1cupwhole milk

1tablespoonchopped fresh dill

Lemon zestfor garnish (optional)

DirectionsPreheat oven to 375°F. Coat a pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.Place 1 (5½-ounce) salmon fillet on the prepared baking sheet. Drizzle with 2 teaspoons oil and bake until the fish flakes easily with a fork, 10 to 15 minutes, depending on the thickness of the fillet. Let cool slightly; flake the fillet with a fork.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat. Add ½ cup leek; cook, stirring, until slightly softened, about 1 minute. Add 2 cups mushrooms, 1 cup spinach and ¼ teaspoon salt; stir to combine. Cook, stirring occasionally, until the vegetables are tender and any liquid released from the vegetables has evaporated, 5 to 8 minutes. Set aside to cool slightly.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekAdd the flaked cooked salmon to the vegetables and combine. Transfer to the prepared pie pan and spread in an even layer. Whisk 5 eggs, 1 cup milk and the remaining ¼ teaspoon salt in a large bowl. Pour the egg mixture over the vegetables. Sprinkle with 1 tablespoon dill.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing. Garnish with lemon zest, if desired.Nutrition InformationServing Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mgEatingWell.com, October 2024

Directions

Preheat oven to 375°F. Coat a pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.Place 1 (5½-ounce) salmon fillet on the prepared baking sheet. Drizzle with 2 teaspoons oil and bake until the fish flakes easily with a fork, 10 to 15 minutes, depending on the thickness of the fillet. Let cool slightly; flake the fillet with a fork.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat. Add ½ cup leek; cook, stirring, until slightly softened, about 1 minute. Add 2 cups mushrooms, 1 cup spinach and ¼ teaspoon salt; stir to combine. Cook, stirring occasionally, until the vegetables are tender and any liquid released from the vegetables has evaporated, 5 to 8 minutes. Set aside to cool slightly.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekAdd the flaked cooked salmon to the vegetables and combine. Transfer to the prepared pie pan and spread in an even layer. Whisk 5 eggs, 1 cup milk and the remaining ¼ teaspoon salt in a large bowl. Pour the egg mixture over the vegetables. Sprinkle with 1 tablespoon dill.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing. Garnish with lemon zest, if desired.Nutrition InformationServing Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mg

Preheat oven to 375°F. Coat a pie pan with cooking spray. Line a rimmed baking sheet with parchment paper.

Place 1 (5½-ounce) salmon fillet on the prepared baking sheet. Drizzle with 2 teaspoons oil and bake until the fish flakes easily with a fork, 10 to 15 minutes, depending on the thickness of the fillet. Let cool slightly; flake the fillet with a fork.

an image of the salmon being shredded

Meanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat. Add ½ cup leek; cook, stirring, until slightly softened, about 1 minute. Add 2 cups mushrooms, 1 cup spinach and ¼ teaspoon salt; stir to combine. Cook, stirring occasionally, until the vegetables are tender and any liquid released from the vegetables has evaporated, 5 to 8 minutes. Set aside to cool slightly.

an image of the mushrooms, leeks, and spinach softening in a pan

Add the flaked cooked salmon to the vegetables and combine. Transfer to the prepared pie pan and spread in an even layer. Whisk 5 eggs, 1 cup milk and the remaining ¼ teaspoon salt in a large bowl. Pour the egg mixture over the vegetables. Sprinkle with 1 tablespoon dill.

an image of the egg mixture being poured over the vegetables and salmon

Bake until the top starts to turn golden brown and the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing. Garnish with lemon zest, if desired.

Nutrition InformationServing Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mg

Nutrition Information

Serving Size: 1 sliceCalories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mg

Serving Size: 1 slice

Calories 278, Fat 18g, Saturated Fat 5g, Cholesterol 260mg, Carbohydrates 9g, Total Sugars 5g, Added Sugars 0g, Protein 24g, Fiber 2g, Sodium 458mg, Potassium 646mg

EatingWell.com, October 2024

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