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.
- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 498 mg
- Protein 20 g
- Calories 348.0
- Total fat 21 g
- Cholesterol 169 mg
- Saturated fat 12 g
- Total carbohydrate 19 g
%RDI
- Iron 21.0
- Folate 43.0
- Calcium 42.0
- Vitamin A 60.0
- Vitamin C 8.0
