Easy Salmon and Spinach Quiche
Discover this salmon and spinach quiche, a perfect blend of tender fish and the subtle taste of spinach, all wrapped in a crispy shortcrust pastry. A balanced and tasty recipe, ideal for a quick family meal. Preparation is simple and takes only 25 minutes. The spinach is drained to avoid a soggy result, and the fresh salmon is cut into cubes for perfect oven cooking. The cream and egg mixture makes the quiche smooth and light. This quiche is a complete dish that will please everyone and keeps well for weekly meals. Follow our steps and tips for guaranteed success.
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Pros:
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Con:
- Takes up more countertop space
- 1
Spinach preparation: wash and trim the spinach. In a skillet, melt butter, sweat the chopped onion for 3-4 min. Add spinach and cook 4-5 min until water evaporates. Pat dry if needed and set aside.
- 2
Salmon preparation: cut salmon into 2 cm cubes, season with salt and pepper. Chill.
- 3
Custard preparation: in a bowl, beat eggs, incorporate cream and milk. Add salt, pepper and nutmeg. Whisk until smooth.
- 4
Assembly: preheat oven to 180°C (350°F). Line a tart pan (24-26 cm) with pastry, prick the base. Spread spinach, then salmon cubes. Pour custard and sprinkle grated cheese.
- 5
Baking: bake on lower rack for 10 min, then in the middle for 25 min (total 35 min) until set and golden.
- 6
Resting: remove quiche and let rest in pan for 10 min before slicing.
- Drain spinach well after cooking to avoid a watery quiche. For speed, wring it out in a clean cloth.
- Use good quality fresh salmon; it will cook in the oven and stay tender without pre-cooking.
- For a crispier crust, blind-bake the pastry for 10 min at 180°C (350°F) with parchment paper and baking weights.
- Doneness test: insert a knife in the center; it should come out clean.
- Serve warm with a green salad and lemon vinaigrette. Pair with a dry white wine like Sancerre.
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