Best Salmon Spinach Quiche

Method11 steps · about 55 min

1. 1

   Step 1: For the pastry, measure the flour, butter and pinch of crust salt. Let the unsalted butter soften slightly, then cut it into cubes. Have the cold water and a pie dish ready.

2. 2

   Step 2: Rub the half-cup cubed butter (½ cup) into the one-and-one-third cups all-purpose flour (1⅓ cups) and pinch of crust salt until crumbly.

   Uses ½ cup unsalted butter, slightly softened and cubed · 1⅓ cups all-purpose flour · 1 pinch salt for the crust

3. 3

   Step 3: Add cold water to the crumbly pastry mixture a little at a time, using only enough of the quarter-cup supply to make a smooth, non-sticky ball. Wrap and refrigerate for about 20 minutes. Prepare the oven and filling in the next steps while it chills.

   Chill pastry · 20 minUses All butter, flour and crust salt combined in step 2 · Up to ¼ cup cold water, added gradually as needed

4. 4

   Step 4: Preheat the oven to 400°F (about 200°C).

5. 5

   Step 5: Drain the can of ready-cooked salmon (1 can) and break it into flakes. Keep it ready for assembly.

   Uses 1 can ready-cooked salmon, drained and flaked

6. 6

   Step 6: Rinse the fresh baby spinach (1 cup), drain and dry it well, then chop it.

   Uses 1 cup fresh baby spinach

7. 7

   Step 7: Whisk the four medium eggs, then whisk in all 200 ml milk and the half-cup sour cream (1/2 cup) until smooth. Season with filling salt and black pepper to taste.

   Uses 4 medium eggs · 200 ml milk, 2% fat · 1/2 cup sour cream · Salt to taste for the filling · Black pepper to taste for the filling

8. 8

   Step 8: After the pastry has chilled for about 20 minutes, press it directly into the pie dish with your palms and fingers, spreading it evenly across the base and up the sides. This route follows the author’s direct-press method without blind baking.

   Uses All pastry dough made and chilled in step 3

9. 9

   Step 9: Spread all of the drained, flaked salmon and chopped spinach evenly in the pastry case. Pour over all of the seasoned egg, milk and sour-cream custard, then sprinkle the cup of shredded cheddar (1 cup) over the top.

   Uses The pastry case lined in step 8 · All canned salmon drained and flaked in step 5 · All spinach washed, dried and chopped in step 6 · All custard whisked in step 7 · 1 cup shredded cheddar cheese

10. 10

    Step 10: Bake the assembled salmon-spinach quiche at 400°F (about 200°C) for about 30 minutes, until the crust and top are golden and the custard is set. Check that the centre reaches 160°F (71°C); continue baking if needed.

    Bake salmon quiche · 30 minUses The complete quiche assembled in step 9

11. 11

    Step 11: Let the baked quiche settle until it slices neatly, then cut into eight slices and serve. Add a separately prepared green salad or soup if desired.

    Uses The fully baked quiche from step 10 · Ready green salad, optional serving side · Ready soup, optional alternative serving side