Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 red onion (thinly sliced)
  • 1 garlic clove (very thinly sliced)
  • 6 free-range large eggs
  • 150 g crème fraîche
  • a splash of milk
  • 2 tablespoon parmesan cheese (grated)
  • 120 g organic spinach leaves
  • 100 g organic smoked salmon (chopped)
  • sea salt and black pepper (to taste)

Instruction

  • Preheat the oven to 180°C.
  • Melt the butter in a cast iron or ovenproof skillet over medium heat. Add the extra virgin olive oil, followed by the sliced onions and garlic. Cook the onions over medium-low heat until golden-brown, and starting to caramelize. Add a splash of water if you see they're browning too much.
  • Remove the pan from the heat and distribute evenly the onions across the bottom.
  • In a bowl, with the help of a fork beat the eggs lightly with the milk, crème fraîche, parmesan cheese, 1/2 teaspoon of sea salt, and 1/2 teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped salmon and lightly combine all the ingredients.
  • Pour the mixture over the onions, distributing evenly the spinach and salmon.
  • Transfer the crustless quiche to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
  • Allow the crustless quiche to cool for about 10 minutes, then slice into wedges and serve.