Salmon and Spinach Quiche
A softer, creamier take on the salmon quiche. The spinach makes the filling juicier — it works for breakfast and for dinner alike.
Worth knowing
Always cook the moisture out of the spinach
Otherwise the filling turns watery
Do not freeze it warm
Ingredients
4 servings
Puff pastry1 sheet
Salmon200 g
Spinach150 g
Cream cheese(cream cheese)1–2 tbsp
Eggs2 pcs
Milk50 ml
Cream(20%)75 ml
Gouda(hard)75 g
Mozzarella70–80
Saltto taste
Ground black pepperto taste
Nutmegto taste
Instructions
1
Line the tin with the pastry and prick it with a fork.
2
Fry the spinach for 5–7 minutes to drive off the moisture, then add the cream cheese.
3
Add the salmon in pieces and the spinach.
4
Whisk the eggs, milk, cream, spices and grated cheese. Pour over the filling.
5
Scatter with mozzarella. Bake at 180°C for 30–35 minutes. Cool completely.
Freezing
Cool it completely
Cut into portions or leave whole
Pack in a zip bag or vacuum pack
Keeps for up to 2 months
Reheating
Thaw in the fridge for 5–8 hours or overnight
Reheat at 180°C for 10–15 minutes
Switch on the fan or grill for the last 2–3 minutes