Quiche with salmon and spinach
Description
Perfect with tea and coffee. The French tart “Salmon and Spinach Quiche” is very simple to make, any housewife can handle it, and step‑by‑step instructions will help. The salmon for this tart can be any kind: fresh, lightly salted, or canned. The onion and other herbs can also vary, at your discretion. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the pie.
- 2
Step 2
Place the sifted flour and the cold butter cut into pieces into a blender, and blend into crumbs.
- 3
Step 3
Add salt, sugar, egg yolk, and one tablespoon of sour cream, then blend again.
- 4
Step 4
If the dough turns out too dry, you can add 3–4 tablespoons of ice‑cold water; in this recipe water was not required.
- 5
Step 5
Line the bottom of the pan with baking paper, pour the dough into it, smooth it over the entire surface, form a rim, prick the bottom with a fork and place it in the freezer for 20–30 minutes, then bake for 10–15 minutes at 220 °C.
- 6
Step 6
While the pie crust is baking, place the spinach in a colander and sprinkle it with boiling water. After that, chop it, not too finely.
- 7
Step 7
Grate the cheese using a coarse grater.
- 8
Step 8
Break three eggs and whisk them with an immersion blender.
- 9
Step 9
Add cream to the eggs and whisk again.
- 10
Step 10
Finely chop the chives.
- 11
Step 11
Add the onion and chopped spinach to the creamy egg mixture.
- 12
Step 12
Place the salmon, chopped into pieces, on the bottom of the pre‑baked shortcrust pastry base for the pie. The pieces of fish should not be too small.
- 13
Step 13
Pour the cream‑egg mixture.
- 14
Step 14
Sprinkle grated cheese on top.
- 15
Step 15
Bake the quiche at 200 °C for 15–20 minutes.
- 16
Step 16
Serve the quiche at the table when it has cooled to room temperature and the filling has set. It’s a very tasty pie, I wholeheartedly recommend making it, as it’s not at all difficult, and it looks so sunny and summery.