Quiche with grilled trout

Quiche with grilled trout

Ingredients
1/2 cup chopped onion (I used red)
2 small minced garlic cloves
2 T butter
~1 cup grilled trout, torn up into small pieces (can also use sliced mushrooms)
1 10-oz package frozen chopped spinach (or steamed fresh greens would work just fine), drained of
            water
1 1/2 cup grated cheddar

3 eggs, lightly beaten
3/4 cup whole milk (or half and half or cream, depending on how rich you want it)
1 1/2 t salt
1 T fresh rosemary, finely chopped

1 large tomato, sliced
2 T parmesan or pecorino romano

Directions
1. Butter or oil a 9 inch pie pan. Heat oven to 425 degrees.
2. Saute onion and garlic in the butter until softened. Turn off heat and stir in trout.
3. Place onion mixture in the bottom of 9 inch pie pan. Next distribute spinach on top. Then sprinkle cheddar atop spinach.
4. Mix together eggs, milk, salt, and rosemary. Pour mixture into pie pan, over other ingredients.
5. Arrange tomato slices on top to cover the surface area.
6. Bake for 15 minutes at 425 degrees. Then turn down heat to 350 and bake for another 20 minutes. 7. Sprinkle parmesan on top. Bake another 10 minutes. Let it stand 5 minutes before serving, to set up.