Salmon and Spinach Quiche

I made this recipe over the weekend, it was delicious, but took longer than I anticipated to make.  Allow a few hours as you need to make and rest the pastry, prepare the custard, cook and cool slightly.  To save time you could purchased a pre-made base from the freezer section at the supermarket.  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 custard and cooked in 180C oven for 20 min or until golden).

INGREDIENTS:

Pastry

• 200g plain flour
• 100g cold butter
• pinch salt
• 1 egg
• 2 tbsp cold water

Filling

• 200g fillet salmon
• 8 eggs
• 600 ml cream
• sea salt and freshly ground black pepper
• 120 g baby spinach leaves or 1 bunch English spinach
• ¼ cup snipped chives

The full recipe is available on $120 Food Challenge

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