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Thursday, January 26, 2012

Smoked Fish and Spinach Quiche

On our recent trip to Duluth, we made a stop at the Northern Waters Smokehaus. And it would be an understatement to say we overindulged. So now we have quite a bit of various kinds of smoked fish to use up at the house. It is fine for just snacking, but I wanted to add it to some recipes.

I was thinking I could replace it in recipes that called for bacon, and for some reason quiche came to mind. I have never made quiche before, so it is somewhat miraculous that this turned out at all. It was pretty to look at, and delicious, and I get leftovers for lunch today. What could be better !

I used smoked white fish, but you could use salmon, or bacon if you don't have smoked fish on hand.

Smoked Fish and Spinach Quiche

1 9 inch pie crust
2 cups fresh spinach, chopped (compacted into the cup)
1 cup shredded smoked white fish
1 cup shredded monterey jack cheese
1/2 cup diced red pepper
4 eggs
1 cup half and half
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dill weed

Preheat oven to 375, Press pie crust into a deep dish pie pan. Layer spinach, fish, cheese and red pepper into crust. Using blender or immersion blender, mix together eggs, half and half, salt, pepper and dill weed. Slowly pour into pie crust. Bake for 35-45 minutes until set. Remove from oven and let rest for 5 minutes before cutting into 6 pieces.

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