Eggs and Smoked Salmon.....a match made in heaven

I know this quiche looks deceptively like the other one I posted not long ago. However....I am in love with this one. I used the wild-caught smoked salmon from Trader Joes that comes as a hunk of salmon....not the gummy, thin-sliced smoked salmon you're probably used to seeing. I know there is a lot of salmon in this thing...that's because I'm trying to get more protein in each of my meals. Going for the 1g/lb of body weight...and the previous version had about 25g per serving. I eat about 4x/day...and no...I don't weigh 100lbs. So that just wasn't cutting it. If you don't want that much protein in the quiche (or you weigh 100lbs) just decrease the amount of salmon you add :).

15 eggs (Omega eggs preferred)
1 lb smoked salmon
1/2-1 can of lite coconut milk
1/2 cup chopped green onions
6 or so, mushrooms sliced thin
1-1lb bag frozen spinach, thawed and drained of all liquid
Fresh cracked pepper

Preheat oven to 350 degrees.

Crack all the eggs into a large mixing bowl. Mix them all together with a fork. Add in the coconut milk and stir. (I used 1/2 a can but if you want/need more fats you could use the whole can...just pour the mixture into a larger pan to cook). Cut up the smoked salmon into small pieces. If you bought the goods from Trader Joes it will have the skin on it...chop that up too and put it in with the eggs. The skin has a lot of the good Omega 3 oils in it. Add the salmon, mushrooms and spinach into the egg mixture and stir well to combine. Toss in some fresh cracked pepper and mix again. This does not need any salt added, as the smoked salmon will add plenty of salt to the mixture.

Oil an 8x12 baking dish with olive oil. (It's an odd size, I know. If you don't have one just pour this into a 9x13 dish and watch the time in the oven. It will cook fine, itjust may not take as long). Pour the egg mixture into the oiled pan and bake in the middle rack for about 25-30 minutes, or until the middle is set. I cut this into 5 yummy servings :). ENJOY!!!!