This creamy salmon and spinach quiche is one of those comforting meals that feels a little bit fancy, yet still easy enough for a relaxed weekend cook-up. It’s perfect for brunch, lunch, or even a light dinner served with a fresh salad.
It turned out absolutely delicious, with a flaky pastry base, rich creamy filling, and the perfect balance of salmon and spinach.
A Time-Saving Tip
If you’re short on time or prefer something quick and easy, you could use a pre-made pastry base from the freezer section at the supermarket. It’ll still taste lovely and will definitely speed things up.
Bonus Tip: Mini Quiches for Lunchboxes
If you happen to have some of the creamy egg mixture leftover, it’s perfect for making mini quiches. Simply press puff pastry into a greased muffin tin, add some diced ham and shredded cheese, then pour in the extra mixture. Bake in a 180°C oven for around 20 minutes or until golden. They’re great for school lunchboxes or a quick snack the next day.
Serving Suggestions
This quiche is delicious served warm or at room temperature. Pair it with a simple green salad, some roasted veggies, or even just enjoy a slice on its own with a cuppa for a quiet moment of peace.
Salmon and Spinach Quiche
Ingredients
Equipment
Method
- Preheat oven to 200°C fan-forced.
- Line a deep quiche dish with the thawed 2 sheets puff pastry, overlapping the sheets slightly in the centre. Trim any excess from the edges.
- Line the pastry with baking paper and fill with pastry weights.
- Blind bake for 20 minutes, then remove from the oven and allow to cool for 10 minutes.
- Reduce the oven temperature to 180°C.
- While the pastry is cooling, heat 1 teaspoon olive oil in a frying pan over medium-high heat.
- Cook 1 onion for about 5 minutes or until softened.
- Add 4 cups baby spinach and cook until just wilted. Remove from heat and set aside.
- In a large jug, whisk together 500 ml thickened cream, 5 eggs, 2 teaspoons dried dill, salt and pepper until well combined.
- Spoon the spinach and onion mixture over the cooled pastry base.
- Flake 150 g hot salmon over the top.
- Sprinkle with 1/2 cup parmesan cheese.
- Gently pour over the egg mixture.
- Bake for 30–40 minutes, or until golden and just set.
- Allow the quiche to cool for at least 30 minutes before slicing. This helps it finish setting and makes serving easier.
