Salmon And Spinach Quiche

• 1 (8 inch) frozen pie shell, thawed
• 9 oz frozen spinach, thawed, excess water squeezed out
• 1 (7 oz) can salmon, drained, flaked
• 4 oz can sweet corn kernels, drained
• 1.5 oz grated Cheddar cheese
• 1 None spring onion, chopped
• 4 None medium eggs
• 1/2 cup reduced-fat sour cream
• 1/3 cup 2% milk

1. Preheat oven to 400u0b0F.
2. Cover tart shell with parchment paper then fill with pastry weights. Blind bake for 10 mins. Remove paper and weights and bake for another 10 mins. Set aside to cool.
3. Reduce oven to 350u0b0F. Combine spinach, salmon, corn, cheese and onion. Spread over base of tart shell. Whisk together eggs, sour cream and milk. Season then pour over filling. Bake for 45-50 mins, until filling is golden and set.

frozen pie shell, frozen spinach, salmon, sweet corn kernels, cheddar cheese, spring onion, eggs, sour cream, milk

Taken from recipes-plus.com/api/v2.0/recipes/34166 (may not work)