This quiche is a great recipe. Good for any meal, anytime of the day. If you don’t have frozen spinach, kale is a great substitute. This recipe has been a little bit tweaked from its original recipe. I use kale all the time as we always have some in the house. It goes great with a white balsamic vinaigrette salad. The recipe for the crust is in a previous post, and the crust tastes spectacular, and really makes the quiche taste exceptional.
Ingredients:
1 skinless salmon fillet, about ¾ of a pound, cubed
5 to 7 ounces of kale (the recipe calls for frozen spinach, I usually use kale)
Savory short crust dough
1 or 2 sprigs of fresh dill
1 cup of milk
1 cup of heavy whipping cream
2 eggs
2 tsp salt
3 tsp of freshly ground black pepper
3/4 cup of grated Gruyere cheese
Instructions:
Preheat oven to 400oF.
1) Cut the salmon into cubes.
2) Roll out the dough so that is slightly larger than your tart pan and transfer to the pan. Poke the dough in the pan with a fork. 
3) Wash and cut fresh kale into small junks and mix it with the dill. Lay on the bottom of the tart shell. Put the cubes of salmon on top of the kale in the tart pan.
4) Mix the milk, heavy whipping cream, eggs, salt, and pepper in a bowl. Pour over the salmon and kale in tart pan.
5) Sprinkle with the grated cheese
6) Bake in the oven until golden brown, approximately 40 minutes.
7) Serve immediately with a nice tossed salad.
Recipe source: Café Cooking At Home, La Boulange, by Chronicle Books LLC, 2012
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