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🍽️ Crispy Quiche with Salmon and Spinach

1075 kcal · 30 min · 4 servings

Ingredients

• spinach, frozen 400 g
• salmon fillet, frozen 400 g
• wheat flour, Type 405 300 g
• salt pinch
• butter 160 g
• eggs 3 pcs.
• garlic cloves 1 pcs.
• oil 3 tbsp
• crème fraîche 200 g
• whipping cream 200 ml
• nutmeg, ground pinch
• pepper, black ground pinch

Instructions

1. 1. Let the spinach and salmon fillet thaw overnight in the refrigerator.
2. 2. Mix flour and a pinch of salt in a bowl.
3. 3. Cube the cold butter and mix it with the flour.
4. 4. Add one egg and knead everything into a smooth dough.
5. 5. Wrap the dough in cling film and let it rest in the cold for about 30 minutes.
6. 6. Squeeze the thawed spinach well and discard the liquid.
7. 7. Peel the garlic and chop it finely.
8. 8. Wash the salmon fillet, pat it dry, and cut it into approx. 2 cm cubes.
9. 9. Season the salmon cubes with salt.
10. 10. Heat 1 tbsp of oil in a pan over medium to high heat.
11. 11. Fry the salmon cubes for about 3 to 4 minutes on all sides.
12. 12. Remove the salmon from the pan and set it aside.
13. 13. Heat another 2 tbsp of oil in the same pan.
14. 14. Sauté the chopped garlic for about 2 to 3 minutes.
15. 15. Add the spinach and sauté it for another 5 minutes over medium heat.
16. 16. Preheat the oven to 180 °C with top and bottom heat.
17. 17. Whisk crème fraîche, cream, and 2 eggs in a bowl.
18. 18. Season the mixture with nutmeg, salt, and pepper.
19. 19. Roll out the shortcrust pastry on a lightly floured surface.
20. 20. Line a round quiche tin with it and form a border about 3 cm high.
21. 21. Prick the base several times with a fork.
22. 22. Distribute the spinach and salmon over the dough.
23. 23. Pour the crème fraîche mixture over it.
24. 24. Bake the quiche in the oven for about 40 to 45 minutes.
25. 25. Carefully remove the quiche from the oven.
26. 26. Serve it warm or cooled down.

Nutrition per serving

• kcal: 1075
• Protein: 43 g · Fett/Fat: 78 g · Carbs: 68 g