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
Puff pastry1 sheet
Salmon200 g
Spinach150 g
Cream cheese(cream cheese)1–2 tbsp
Eggs2 pcs
Whole milk50 ml
Cream(20%)75 ml
Gouda cheese(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