SMOKED SALMON AND SPINACH QUICHE

Ingredients

• Pastry for a 9 inch single-crust pie
• All-purpose flour (for dusting surface)
• 1 tsp canola oil
• 1/2 cup diced onion
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 pkg (5 oz/142 g) baby spinach
• 1 cup whipping cream
• 2 large eggs
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 5 oz (150 g) smoked salmon, chopped
• 1/2 cup crumbled soft goat cheese
• 1/4 cup sliced green onion

Directions

1. Preheat oven to 375°F.
2. To prepare crust, roll out pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang. Trim, fold and flute edges of pastry. Alternatively, pastry may be rolled out and fit into a 9 inch tart pan with a removable bottom. Trim any overhang. Line bottom of crust with a piece of parchment paper and fill crust with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
3. Bake for 20 minutes. Remove pie plate from oven. Remove pie weights and parchment paper. Continue baking for 5 minutes or until crust is light golden around edges. Cool crust completely in pie plate on a rack; set aside.
4. Preheat oven to 325°F.
5. Heat oil in a large non-stick frypan over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and sauté for 1 minute. Add wine and cook, stirring, until wine is almost evaporated. Add spinach and cook, stirring, until spinach wilts. Remove from heat.
6. Drain spinach mixture in a fine sieve, pressing on spinach mixture to remove excess moisture.
7. Whisk together cream, eggs, salt and pepper in a bowl.
8. Place salmon, spinach mixture, cheese and green onion into crust. Pour cream mixture evenly over top. Place pie plate in a rimmed baking sheet.
9. Bake until set and a knife inserted in centre comes out clean, about 60 - 70 minutes. Let stand for 20 - 30 minutes before serving.