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French quiche recipe with salmon and spinach

Salmon and Spinach Quiche

Course: Starter
Cuisine: French
Occasion: Buffet and brunch
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6
To all quiche lovers, here is a delicious quiche with fresh salmon and spinach, for a healthy and balanced dish, to be served with leeks.
Print Recipe

Ingredients

  • 1 shortcrust pastry
  • 4 eggs
  • 400 ml heavy cream
  • 250 gr salmon
  • 300 gr spinach ideally fresh but can be frozen
  • 1 onion
  • 1 tblsp olive oil
  • 3 tblsp parmesan cheese
  • salt
  • pepper
  • nutmeg

Instructions

  • Preheat your oven to 180°C/350°F.

Prepare the spinach

  • Wash and possibly hull the spinach. Drain them well. Peel and slice the onion.
  • Heat a little olive oil (or butter) in a pan.
  • Brown the onion for 5 minutes then add the spinach. Leave for 5 - 10 minutes until the spinach has released its water. If they have released a lot of water, drain.

Prepare the salmon

  • Remove the fishbones and skin (slide the blade of a knife between the skin and the flesh).
  • Cut cubes of +/- 2 cm in diameter

Prepare the quiche batter

  • Whisk the eggs with the cream and milk. Salt, pepper and add a little nutmeg.
  • Add the drained spinach and mix.

Finalize the quiche

  • Roll out the shortcrust crust.
  • Arrange half of the salmon pieces here and there on the dough.
  • Pour the egg – cream – milk – spinach mixture over it.
  • Then place the remaining pieces of salmon lightly in the batter.

Bake

  • Sprinkle with parmesan and bake.
  • Remove from the oven after 40 to 45 minutes and serve.

Notes

See all information in the article. You can use frozen spinach. Just defrost them without frying them. Drain them well.