Smoked Salmon Breakfast Bake
Not quite a quiche and not quite a frittata, this savoury casserole is ideal for brunch and supper and can be adapted for smoked trout and even smoked turkey or ham.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 348 |
| pro | 20 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 169 mg |
| sodium | 498 mg |
| % RDI: | - |
| calcium | 42% |
| iron | 21% |
| vit A | 60% |
| vit C | 8% |
| folate | 43% |
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1 pkg (10 oz/284 g) fresh spinach
3 oz (90 g) smoked salmon, julienned
1 green onion, chopped
1 pkg (125 g) cream cheese, cubed
1-1/2 cups (375 mL) shredded Jarlsberg cheese (6 oz/170 g)
3 eggs
1-1/2 cups (375 mL) milk
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) butter, melted and cooled
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) each salt and hot pepper sauce
Preparation:
Trim spinach and rinse under water; shake off excess. In saucepan, cook spinach, covered, over medium-high heat, with just the water clinging to leaves, for about 5 minutes or just until wilted. Drain well and squeeze dry; let cool and shred.
Spread spinach in greased 8-inch (2 L) square glass baking dish. Evenly scatter salmon, onion, cream cheese and Jarlsberg cheese over top. (Make-ahead: Cover and refrigerate for up to 12 hours; bake 5 minutes longer.)
In large bowl, whisk together eggs, milk, flour, butter, baking powder, salt and hot pepper sauce until smooth; pour over salmon mixture. Bake in 375°F (190°C) oven for about 30 minutes or until golden and set in centre.
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