A salmon and spinach quiche is always a good option, savoury and full of flavour. Spinach, salmon and eggs is a great combination and this quiche doesn't need much more than that.
Made by Véronique
Published at 2021-09-15, this recipe is for 4 persons and takes 1 hours 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Defrost the spinach and squeeze as much moisture out as possible. Preheat the oven to 180 degrees celsius and grease a flan dish/tart tin with butter.
Peel the shallot and cut into thin half-moons. Heat a little butter in a small frying pan and sauté the shallot for a few minutes.
Remove the skin from the salmon and cut it into bite-sized cubes.
Mix the eggs with the crème fraîche, fried shallot and thawed spinach. Stir in the salmon cubes together with a small handful of grated cheese.
Line the greased dish/tin with puff pastry and prick the bottom with a fork.
Season the filling with salt and pepper and carefully pour the filling onto the puff pastry. Finish with a layer of cheese and bake the quiche until done and golden brown in about 45 minutes.
The exact baking time depends on the oven you use. Enjoy your dinner!
What is the best way to thaw frozen spinach?
Place the frozen spinach, not creamed spinach, in a colander with a bowl underneath. Discard the moisture and press the thawed spinach into the colander to remove even more moisture.
Can I also use fresh spinach?
You can use fresh spinach, wash it well first, remove the hard stems and chop the leaves finely.
Can I use frozen puff pastry?
You can also use frozen puff pastry, let it thaw first and make a single, large piece by sticking the squares together with a little water.
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