Sunday, 20 July 2014

Smoked Salmon & Spinach Quiche

Looking for something easy to rustle up for dinner after a good day's work? Then try this cheat's recipe for salmon and spinach quiche.

The key to getting maximum flavour for minimum effort here is to use fresh spinach and pure butter shop- bought puff pastry.


100g bag of fresh baby spinach
Pure butter puff pastry (shop-bought)
Either some leftover cooked salmon or smoked salmon pieces
3 eggs
2 tbsp creme fraiche
100ml milk
Salt and pepper to taste
Pinch of nutmeg
Sprinkling of gruyère


Heat the oven at 200° and line a a 20cm round tin. Sometimes the shop-bought pastry comes with the baking parchment. Place the pastry over the tin and gently shape into place. Prick the pastry with a fork and cover with baking parchment. Add the baking beans.

Blind bake the pastry for 10 mins. Whilst the pastry is in the oven, sweat the spinach in a frying pan with a little olive oil. Put aside. Mash up cooked leftover salmon fillets or cut a couple of smoked salmon slices into 1 cm pieces. Put aside. Beat the eggs, creme fraiche, milk and seasonings together in a bowl.

Now layer the base of the semi-cooked pastry with spinach and then the salmon. Pour the egg mixture on top and sprinkle with gruyere. Finish cooking in the oven for another 35 mins or until the quiche looks cooked and the crust turns golden. Let it rest for 10 mins before serving.

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