This is a smooth quiche and it does turn out a nice green colour. All the ingredients can be stored in advance which is nice if you are renting a place which is far from grocery stores. This is also a good recipe to get rid of leftover salmon for those who have salmon instead of turkey for Christmas. I am having goose, but that’s another story! My goose is fattening nicely in the Fraser Valley as we talk and will arrive fresh by BC Ferries Dec. 22 just on time for a nice bath (in brine not bubbles) before getting dressed up for Christmas Eve.
It has to be the easiest recipe ever. For two quiches, just dump 7 large eggs, 15 artichoke hearts, one pack of frozen spinach, 1/4 cup cilantro (or 2 tbsp dry), one green onion (or 1 tbsp onion flakes), 1 large (15oz) can of salmon, 1/2 tsp seasoning salts in the food processor and puree. Transfer to a bowl, add salt and pepper and 2 cups grated cheese. Pour in the pie shells. Bake at 350 for 45 minutes. The taste is slightly tart. It is best served warm, but cold is not bad. For a more fluffy result, beat the egg whites separately before adding them last to the content of the bowl.