Smoked Salmon Quiche

Smoked Salmon Quiche

Add the parchment and pie weights to the crust.

Brush the par-baked crust with egg white wash to seal.

Wilt the spinach and squeeze out all liquid.

Whisk together the eggs, milk and heavy cream.

Pour the dairy over the quiche fillings.

Top with extra cheese.

Baked quiche still puffy immediately after bake time.

Cool for 30 minutes, then slice and serve!