Salmon and spinach quiche French easy home cooking recipe

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Here is a delicious quiche with fresh salmon and spinach, for a healthy and balanced dish, the recipe can be adapted with leeks for those who wish.

To all quiche lovers, here is a variation you will enjoy with salmon and green vegetables. I chose to use spinach but this recipe also works very well with previously fried leeks.

The real original quiche Lorraine is actually done without cheese, with just a base made of egg and cream and/or milk and bacon. A scandal for purists to add cheese.
However, many of us add a little indulgence to this great classic of French cuisine. I have explained the whole recipe and its origin for you in an article dedicated to the French quiche Lorraine.

Either way, you can really have fun cooking with few ingredients and personalizing the quiche with different toppings to create a wide variety of flavors, finding the ones you like best.

This can be done by, for starters, simply adding grated cheese or using different cheeses, then raw or previously fried vegetables, and finally replacing the bacon with other hams or meats, and as here, fish. Also available in a vegetarian version, there are plenty of variations experiment with.

The ingredients used for this recipe

Shortcrust pastry

Shortcrust pastry can be purchased ready-made or made at home.
There is no need to pre-bake your pie crust if you use a metal pie dish for your quiche.

However, if you use a glass or ceramic dish, I recommend that you bake your pie crust before filling it so that it does not soak up all the liquid from the quiche batter and will come out the oven well cooked.

You can replace the shortcrust pastry with puff pastry. I have a recipe on this blog for rosemary shortcrust pastry which would go very well with this recipe.

Salmon

For this recipe use fresh salmon. Pat it dry with absorbent paper, then using a sharp knife, ideally with a slightly flexible blade like a sole fillet knife, remove the skin.

The technique learned during my cooking courses is to lay the fish on a cutting board, skin against the board. And make a first incision between the skin and the flesh, with the knife completely flat, horizontal to the board
Then, whilst pressing with the other hand on the skin at the angle where the incision was made, slide the blade between the skin and the flesh all along the salmon. To avoid any injuries, do this movement by making the cut towards the outside and not in your direction..

Spinach

Use precooked fresh spinach.
Wash and rinse the spinach thoroughly.
You can leave the stems, this will add more texture in your dish, or you can remove them. It all depends on their size and your wishes. Personally I only remove them when they are too big and stringy.

To cook them, heat them in a large saucepan or frying pan without fat or with a little olive oil (and previously fried onions in this recipe). The culinary term is to wilt the spinach. Heat them for no more than 5 minutes, mixing them from time to time. They will lose their water and considerably reduce in volume.

The aim here is to slightly precook the spinach to remove their water so that later on in the quiche it does not soak the quiche batter and the dough when cooking.
Once the spinach is precooked, if there is any liquid in your pan or saucepan, drain it.

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You can also use frozen spinach. Let the spinach defrost gently or microwave them on defrost.
In both cases, be sure to drain them, pressing them a little to remove all the defrosting water.

The quiche batter

Here it’s very simple: 4 eggs and a mixture of cream and milk. Add salt and pepper and possibly add a little nutmeg.

Cheese

In this recipe using cheese is optional because the star of our quiche is the salmon, and the spinach. We don’t want the cheese to cover their flavors. Here I just sprinkled a little grated parmesan over the quiche batter.

Possible variations

Using smoked salmon instead of fresh salmon. In that case use 200 to 250 gr of smoked salmon. You can also consider a variation with fresh tuna or canned tuna, natural, or in oil.
Using Boursin or rather a Boursin and milk mix instead of whipped cream. Or simply just milk mixed with the eggs in the quiche maker, you will then obtain a lighter quiche without cream.
And instead of fresh or frozen spinach: chard or kale leaves prepared in the same way, leek fondue, broccoli quickly fried beforehand….
More vegetables options: Add mushrooms for added flavor and texture.
Cheese: Use goat cheese or feta instead of grated cheese for an extra touch of flavor.
Herbs: Add fresh herbs like dill, cilantro, chives or flat–leaf parsley for a fresher flavor.
And for a variation without fish, I am sharing with you this recipe for a spinach and bacon quiche which made my daughters love spinach.

Feel free to experiment with a variety of ingredients to find your own favorite variation and make this recipe your own.

Service Tips

This salmon quiche can be served both hot or cold, depending on your preferences. Here are a few tips:

If you are serving the quiche cold, be sure to remove it from the refrigerator about 30 minutes before serving so that it returns to room temperature. It will be more pleasant to eat but also tastier.
Serve as a starter or as the main course of a light meal accompanied by a green salad or raw vegetables such as creamy cucumbers, leeks in vinaigrette, grated carrots…
Make small cubes that you can serve on a pretty plate as an aperitif. To do so I recommend waiting until it has cooled so that the cut is much cleaner.

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Salmon and Spinach Quiche

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