Name: Salmon and Spinach Quiche
Ingredients: 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

Salmon and Spinach Quiche

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Author: Katrina Springer

Ingredients

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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

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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.

Find it online: https://theorganisedhousewife.com.au/recipes/salmon-and-spinach-quiche/

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