Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 onion, finely chopped
- 4 cups 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 quiche dish, overlapping slightly at the centre; trim the 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.
