Crustless Smoked Salmon Quiche

• 2oz smoked salmon, chopped
• 1/2 red onion, sliced
• 10 cherry tomatoes, halved
• 2 oz feta cheese, crumbled
• 1/4 cup (or less) of any other shredded cheese
• 5 large eggs
• 2 TBS cream (optional)
• 1 or 2 TBS olive oil
• 1 large potato, skin on, sliced in 1/4" rounds
• pepper and paprika to taste
• a few fresh basil leaves, chopped
• handful of baby spinach leaves

1. Set water to boil and slice onions.
2. When water is boiling, add potato slices and boil for 10 min.
3. In the meantime saute onion in olive oil on med heat for 5 min. and add tomatoes for 3 minutes more, stirring frequently. Set aside to cool.
4. Drain potatoes and let cool in colander.
5. Spray glass pie dish lightly with oil.
6. Chop salmon and basil leaves and set aside.
7. Preheat oven to 370.
8. Spread potatoes in one layer to cover bottom and sides of pie dish. Add pepper, paprika and grated cheese. Next add salmon and onion/tomato mixture. Top that with fresh basil and layer of fresh spinach.
9. Beat eggs with cream and stir in feta cheese. Pour over the top. The spinach won't be entirely covered by the egg mixture but it's okay.
10. Bake uncovered for 35 minutes.
11. Prep and cleaning up time: about 35 minutes.

salmon, red onion, tomatoes, feta cheese, cheese, eggs, cream, olive oil, potato, pepper, fresh basil, handful of baby spinach leaves

Taken from www.epicurious.com/recipes/member/views/crustless-smoked-salmon-quiche-1259339 (may not work)