Salmon and Spinach Quiche

Method15 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F). Use a metal tart tin large enough for the pastry and filling.

2. 2

   Step 2: Wash the fresh spinach (300 g) thoroughly, remove any tough stalks and drain well. Peel and slice the onion (1).

   Uses 300 g fresh spinach · 1 onion · Water for washing spinach, drained

3. 3

   Step 3: Heat the tablespoon of olive oil (1 tbsp) in a frying pan over medium heat.

   Uses 1 tbsp olive oil

4. 4

   Step 4: Add the sliced onion and cook for about 5 minutes, stirring, until golden.

   Check the onion · 5 minUses All the heated oil from step 3 · All the onion sliced in step 2

5. 5

   Step 5: Add the prepared spinach to the onion. Cook for 5–10 minutes, stirring and checking from 5 minutes, until wilted and its water has been released. Drain off any excess liquid, then set the vegetables aside to cool briefly.

   Check the wilted spinach · 5 minUses All the cooked onion and oil from step 4 · All the spinach washed and drained in step 2

6. 6

   Step 6: Pat the salmon (250 g) dry. Remove pin bones and skin on a clean board, keeping the knife blade directed away from your hand and body. Keep the fish chilled whenever preparation pauses.

   Uses 250 g fresh salmon

7. 7

   Step 7: Cut the prepared salmon into roughly 2 cm cubes.

   Uses All the boned and skinned salmon from step 6

8. 8

   Step 8: Whisk the four eggs with all the 400 ml cream. Season with salt (to taste), pepper (to taste) and a little nutmeg if using.

   Uses 4 eggs · 400 ml heavy cream · Salt to taste · Black pepper to taste · A little nutmeg, optional

9. 9

   Step 9: Mix the cooled, drained spinach and onion into the custard.

   Uses All the whisked custard from step 8 · All the drained vegetables from step 5

10. 10

    Step 10: Unroll the ready shortcrust pastry and line the metal tart tin, pressing it gently into the sides.

    Uses 1 ready shortcrust pastry sheet

11. 11

    Step 11: Arrange half the prepared salmon cubes across the pastry base.

    Uses The pastry-lined metal tin from step 10 · Half the prepared salmon cubes from step 7

12. 12

    Step 12: Pour all the spinach-and-custard filling over the first salmon layer.

    Uses The lined case and first fish half from step 11 · All the prepared filling from step 9

13. 13

    Step 13: Nestle the remaining salmon cubes lightly into the filling.

    Uses The filled quiche from step 12 · The remaining half of the prepared salmon from step 7

14. 14

    Step 14: Sprinkle with the three tablespoons of Parmesan if using. Bake at 180°C (350°F) for 40–45 minutes, checking from 40 minutes. Continue until the pastry is cooked, the custard is fully set and reaches 71°C (160°F), and the salmon is opaque and cooked through.

    Check the baked quiche · 40 minUses The assembled quiche from step 13 · 3 tbsp grated Parmesan, optional

15. 15

    Step 15: Let the quiche settle briefly, then cut into six starter portions and serve. For a cold serving, refrigerate promptly within 2 hours and cool fully in the refrigerator; keep chilled until close to serving.

    Uses The baked quiche from step 14