Crustless Salmon, Leek & Mushroom Quiche
This crustless salmon, spinach and mushroom quiche is easy to make. Serve it for brunch, lunch or even dinner with a simple side salad. Without a crust, this quiche comes together quickly and is also gluten-free.
Ingreadient
- 1 (5½-ounce) salmon fillet
- 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
- ½ cup sliced leek, white and light green parts only
- 2 cups sliced button mushrooms
- 1 cup frozen chopped spinach
- ½ teaspoon salt, divided
- 5 large eggs
- 1 cup whole milk
- 1 tablespoon chopped fresh dill
- lemon zest for garnish (optional)
Direction
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