Nutrition facts
Quick price-per-kg calculator
Salmon and Spinach Quiche
A classic French open-face pie with a delicate creamy custard, red fish, and greens. Perfect for a hearty lunch or a family dinner.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Take the butter out of the fridge half an hour before starting—it should be cold, but slightly softened. Cut it into cubes.
Mix the butter with the flour until crumbly, then add the egg. Knead into a firm dough, shape into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
Remove the skin and bones from the salmon fillet, and thoroughly wash and dry the spinach.
Cut the fish into large pieces.
For the filling, whisk the eggs with the cream, season with salt and pepper.
Roll out the chilled dough to a thickness of 2–3 cm, place it in a baking dish, form the edges, and press firmly to the bottom.
Line the dough with parchment paper, add baking weights, and bake in the oven at 180 °C for 8–10 minutes. Then remove the weights and bake for another 10 minutes.
Comments
Log in to leave a comment.
No comments yet. Be the first!