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.
Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Coat a pie pan with cooking spray.
Line a rimmed baking sheet with parchment paper.
Place 1 (512-ounce) salmon fillet on the prepared baking sheet.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Let cool slightly; flake the fillet with a fork.
Meanwhile, place the remaining 1 tablespoon oil in a large skillet; heat over medium heat.
Add 12 cup leek; cook, stirring, until slightly softened, about 1 minute.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Add 2 cups mushrooms, 1 cup spinach and 14 teaspoon salt; stir to combine.
Set aside to cool slightly.
Add the flaked cooked salmon to the vegetables and combine.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Transfer to the prepared pie pan and spread in an even layer.
Whisk 5 eggs, 1 cup milk and the remaining 14 teaspoon salt in a large bowl.
Pour the egg mixture over the vegetables.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Sprinkle with 1 tablespoon dill.
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.
