Ingredients
Units 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 parmesan cheese, grated
- 2 teaspoons dried dill
- salt and pepper
Instructions
Preheat and Prepare the Pastry
- Preheat oven to 200°C fan-forced.
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Line a deep quiche dish with the thawed puff pastry, overlapping the sheets slightly in the centre. Trim any excess from the edges.
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Line the pastry with baking paper and fill with pastry weights.
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Blind bake for 20 minutes, then remove from the oven and allow to cool for 10 minutes.
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Reduce the oven temperature to 180°C.
Cook the Filling
- While the pastry is cooling, heat a little oil in a frying pan over medium-high heat.
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Cook the onion for about 5 minutes or until softened.
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Add the spinach and cook until just wilted. Remove from heat and set aside.
Mix the Egg Mixture
- In a large jug, whisk together the cream, eggs, dill, salt and pepper until well combined.
Assemble and Bake
- Spoon the spinach and onion mixture over the cooled pastry base.
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Flake the salmon over the top.
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Sprinkle with grated parmesan.
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Gently pour over the egg mixture.
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Bake for 30–40 minutes, or until golden and just set.
Rest and Serve
- Allow the quiche to cool for at least 30 minutes before slicing. This helps it finish setting and makes serving easier.
- Prep Time: 45
- Rest Time: 30
- Cook Time: 40
