Crustless Salmon Spinach Quiche

Good solid dish, serve with some crusty baguette. Next time I'm going to play with mixing the salmon into the egg custard. We tripled this recipe and the cook time was much longer. I recommend a single batch, which is what I'm transcribing here.

Crustless Salmon Spinach Quiche
from Lynns Kitchen Adventures

Ingredients:
2 Tbs butter
1 medium onion, chopped
1 clove garlic, minced
10 oz. frozen spinach
14.5 oz canned boneless salmon, drained and flaked
16 oz. plain full-fat yogurt
4 eggs
1.5 cups cheddar cheese, grated
8 oz. cream cheese, softened
0.5 tsp herbes de provence, dried
tomato, sliced thin, for garnish

Instructions:
1. Pre-heat oven to 350F.
2. Bring a skillet to medium heat and melt butter. Sautee onion until golden-brown, then add garlic and cook for 1 minute more.
3. Combine well all other ingredients to create the egg custard and set aside.
4. In a 9x13" pan, spread spinach in bottom. Then layer salmon on top of spinach, then the sauteed onion, then the custard mixture. Make single-layer of tomato on top of custard.
5. Bake for 50 minutes, or until egg custard is completely set in the middle when cut.

Sun-Dried Tomato Quiche recipe

I'm super excited! I've finally made the quiche that I envisioned making, plus, it's the first all-Ann created recipe! So, here we go:

Sun-Dried Tomato Quiche
Ingredients:
1 medium white onion
2 medium white potatoes
4 large eggs
2/3 cup milk
10 small fresh basil leaves (can substitute with 2 heaping Tb. of dried basil)
5 sun-dried tomatoes
1 cup sharp cheddar cheese (or melty quiche cheese of choice)
1.5 T butter
Salt and pepper

Instructions:
1. Melt 0.5 T butter in skillet over medium-low heat. While melting, peel onion, and cut in half. then, take each half and cut into thin strips length wise. Place into butter skillet, salt to taste (depending on if your butter is salted/non-salted), cover with a lid, and let caramelize for an hour, stirring occasionally.
2. Put the remaining butter in a second skillet, and set to medium heat. Slice potatoes to 1/8 in. thickness. Lay the potatoes in a single layer in the skillet, and cook until caramelized, flipping the potato slices every 3-5 minutes depending on how hot medium is on your burner. (You may have to do this in batches). Before the last flip of the potatoes, put pepper to taste on them.
3. Once the potatoes and onions have caramelized, preheat the oven to 375. Then, start layering the potato slices into a 8" diameter pie pan, until there are no gaps and all the potatoes have been used. Then, place evenly the caramelized onion slices.
4. Next, whisk in a bowl the 4 eggs, 2/3 cup of milk, 1/2 cup cheese, and more salt and pepper to taste. While you're doing this, if you're using fresh basil, saute them using the same pan as the potato slices were in (no extra butter needed). Once the basil leaves have turned dark (2 mins on med heat), add them to the egg mixture. Pour the egg mixture into the pie pan.
5. Slice the sun-dried tomatoes into strips. Sprinkle the last 1/2 cup cheese on top of the quiche, and lay the sun-dried tomatoes as you please on top.
6. Place the quiche in the oven, and cook for 30-35 mins (until the cheese on top is golden-brown and bubbly).
7. Eat and enjoy!
Layering shown below: