Brunch

Salmon and spinach quiche

Name: Salmon and spinach quiche
Total time: 50 min
Yield: serves 6
Ingredients: 1 Shortcrust pastry; 200 g Spinach; 300 g Salmon; 4 Egg; 250 ml Cream

Preparation time: 50 min
Servings: serves 6

Ingredients

serves 6

Shortcrust pastryview the recipe — to buy1
Spinach — to buy200 g
Salmon — to buy300 g
Egg — to buy4
Cream — to buy250 ml

Preparation

Preheat the oven to 180 °C (350 °F) and line a tin with the shortcrust pastry, pricking the base lightly with a fork.
Wilt the spinach for a few minutes in a hot pan with a drizzle of oil, until it releases its water, then drain well, pressing with your hands to remove as much liquid as possible (otherwise the quiche will turn out soggy).
Cut the salmon into even pieces and spread it with the spinach over the tart shell.
Whisk the eggs with the cream, season generously with salt and pepper, then pour over the filling.
Bake for 30 to 35 minutes, until golden and set in the centre (it shouldn't wobble if you gently shake the tin).
Let cool for a few minutes before unmolding and serving, warm or cold.