Spinach, Salmon & Dill Quiche
110—120 Min
A creamy and elegant quiche filled with tender salmon, fresh spinach and aromatic dill, baked in a crisp homemade crust - perfect for brunch or a light dinner, don’t you think?
Ingredients 8 Portions
Crust
- 185 gall-purpose flour
- 0.5 tspHimalayan Salt
- 100 gcold butter, cut into 1 cm cubes
- 3 tbspcold water
Filling
- 100 gbaby spinach
- 3 eggs
- 375 mlcooking cream
- 120 gsour cream
- 0.25 tspHimalayan Salt
- Pinch of black pepper
- 1 tbspDill Fronds, Chopped
- 200 gsalmon fillet, cut into 4 cm pieces
- 75 ggrated Gouda cheese
Preparation
- 1
Place the flour, salt and butter in a food processor. Pulse about 10 times, or until the mixture resembles breadcrumbs. Add the water and pulse a few more times until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
- 2
Preheat the oven to 200°C. Lightly flour a work surface, unwrap the dough and roll it out into a 27 cm circle. Transfer it to a 23 cm quiche tin. Press the dough into the edges and trim off any excess.
- 3
Line the crust with baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove from the oven, take out the paper and weights, then return to the oven for another 8 minutes.
- 4
Reduce the oven temperature to 180°C. Lightly sauté the baby spinach in a pan with a little oil. In a bowl, whisk together the eggs, cream, dill, salt and pepper. Stir in the cheese and spinach.
- 5
Pour the filling into the crust and arrange the salmon pieces on top. Bake for 40 minutes. Let stand for 10 minutes before removing from the tin and slicing.
You may also enjoy
Currently Viewing: 1 of 0
