A delicious creamy Salmon and Spinach Quiche recipe perfect for a weekend cook-up.
I made this recipe over the weekend and it was delicious, but took longer than I anticipated. Allow a few hours as you need to make and rest the pastry, prepare the cream mixture, cook and cool slightly. To save time you could purchase a pre-made base from the freezer section at the supermarket instead.
I accidentally used a shallow tin, so I had custard left over. I used this to make some quiches for the kids for school the next day (puff pastry into greased muffin tin, added some diced ham and shredded cheese, topped with cream mixture and cooked in 180c oven for 20 min or until golden).
Salmon and Spinach Quiche
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 onion, finely chopped
- 300g baby spinach
- 500ml thickened cream
- 5 eggs
- 150g hot salmon
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried dill
- freshly ground black pepper and a little salt
Instructions
- Preheat oven to 200°C, fan forced.
- Gently press pastry sheets into a deep quche dish, overlapping slightly at centre; trim edge.
- Line the pastry with baking paper and fill with pastry weights.
- Blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180°C.
- Meanwhile, while pastry is cooling, in a large frying pan, heat oil over medium-high heat.
- Cook onion for 5 minutes or until softened.
- Add the spinach, cook until wilted. Remove from the heat.
- In a large jug add cream, eggs and season with salt and pepper. Whisk to combine.
- Spoon spinach mixture over the pastry base.
- Flake the salmon over spinach.
- Evenly sprinkle cheese over spinach.
- Pour egg mixture over cheese.
- Bake in oven for 30-40 minutes or until golden and cooked through.
- Allow to cool for 30 minutes, this will allow the quiche to continue setting.
- Serve.
