Salmon Quiche

1 (10-inch) unbaked pie shell
1 (15 1/2 ounce) can Bumble Bee Pink Salmon
1 (9 ounce) package frozen chopped spinach
1 1/2 cups shredded Monterey jack cheese
3 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon thyme, crumbled
4 eggs, lightly beaten
1 cup milk

Heat oven to 375 degrees F.

Bake pie shell 10 minutes until partially set. Drain salmon. Remove skin, if desired. Mash bones.

Cook spinach according to package directions. Drain well. Combine spinach, Monterey jack cheese, cream cheese, salt and thyme. Arrange salmon and mashed bones in pie shell. Spoon spinach mixture on top.

Combine eggs and milk. Pour over salmon and spinach. Bake in preheated oven 40 to 45 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.