Salmon and Spinach Quiche

Salmon and Spinach Quiche


10 people made this

I like the delicate salmon and spinach flavours combined in the egg and cream of this quiche. Eat alone or with a salad.


Serves: 6 

  • Shortcrust Pastry
  • 2 cups (250g) plain flour
  • 125g butter
  • pinch salt, to taste
  • 1 tablespoon water
  • Filling
  • 200g fresh spinach
  • 150g salmon fillet
  • 1 teaspoon butter
  • 2 eggs
  • 2 cups (500ml) cream
  • 50g cheese
  • pinch salt and pepper, to taste

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 200 degrees C.
  2. Shortcrust pastry:

  3. Pour the flour into a large bowl. Cut the butter into small pieces and add to the flour along with salt and a tablespoon of water.
  4. Combine all these elements and mix quickly using your fingers. Roll the dough into a ball and rest.
  5. Roll out the dough with a rolling pin on a floured surface then line a buttered pie dish.
  6. Filling:

  7. Cook spinach and drain well. Cook the salmon with a teaspoon of butter over medium heat for 10 minutes in a frying pan.
  8. Whisk the eggs and cream together thoroughly.
  9. Grate the cheese and add to the mixture. Crumble the salmon into small pieces and dice the spinach. Season with salt and pepper.
  10. Pour the mixture into the prepared pie dish. Bake in the oven for 25 minutes.

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