We try to enjoy the simple pleasures in life, this recipe is definitely one of them. This perfectly balanced blend of sun dried tomatoes, hemp and salmon are complimented by the creamy egg and melted cheese.
Packed full of vitamins and protein, this Salmon and Sun Dried Tomato Quiche was made with Mettrum Originals Cold-Pressed Hemp Oil. This recipe is very forgiving, you can add and remove ingredients to better suite your personal taste.
1 deep dish pie crust. 9”
1 medium onion, diced
2 cloves garlic, minced
2 tbsp. sun dried tomatoes packed in oil, minced
2 cups spinach
2 tbsp. Mettrum Originals Cold-Pressed Hemp Oil.
2 cups (8 ounces) cheddar cheese, shredded
½ cup feta, crumbled
2 salmon fillets, chopped.
4 eggs, beaten
½ cup half and half cream.
Salt and pepper to taste
Preheat the oven to 375 degrees F
In a medium skillet sauté garlic, sun dried tomatoes, spinach and onion in the hemp oil until onions are lightly browned
Remove from heat.
Stir in salmon, feta and 1.5 cups of cheddar cheese.
Spoon the mixture into the deep dish pie crust.
In a separate bowl whisk together cream, eggs, then pepper and salt to taste.
Slowly pour egg mixture into the pie crust, ensuring it does not overflow.
Bake for 20 minutes, remove and sprinkle remaining ½ cup of cheddar cheese on top
Bake for an additional 30 -35 minutes