A delightful crustless quiche featuring smoked salmon and spinach, perfect for brunch or a light dinner.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisking thoroughly incorporates air, making the quiche lighter.
Stir in the shredded cheddar cheese, chopped onion, salt, and black pepper.
Mix gently to evenly distribute the ingredients.
Add the fresh spinach and sliced smoked salmon to the mixture, folding gently to combine.
Folding prevents breaking the delicate salmon pieces.
Pour the mixture into a greased pie dish, spreading it evenly.
Greasing the dish ensures easy removal of the quiche after baking.
Bake in the preheated oven for 40-45 minutes, or until the quiche is set and lightly golden on top.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool slightly before slicing and serving.
Cooling allows the quiche to set further, making slicing easier.
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