Ingredients Print

Check off ingredients as you go

Makes 1 large quiche

• 1 sheet (250 g / 9 oz) puff pastry
• 200 g (7 oz) salmon fillets
• 4 frozen blocks (about 250 g / 9 oz) whole-leaf spinach, thawed
• 1 Tbsp olive oil
• 3 large eggs
• 150 ml (⅔ cup) heavy cream
• 150 g (⅔ cup) ricotta
• 1 tsp dill
• 1 tsp snipped chives
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Instructions

1. Unroll the puff pastry, line the tart pan with it, prick it all over with a fork and chill.
2. Heat 1 tablespoon of olive oil in a skillet and sauté the spinach over high heat until all its water has evaporated, season with salt and cook a few minutes more. Meanwhile, poach the salmon in a saucepan of water for about 10 minutes, then drain.
3. In a large bowl, beat the eggs as for an omelet, pour in the heavy cream and the ricotta, season with salt and pepper. Add the chives and dill, the spinach and the coarsely flaked salmon.
4. Preheat the oven to 200°C (400°F) fan/convection. As soon as it’s hot, blind-bake the pastry so the base pre-cooks, about 10-12 minutes.
5. Take the crust out, pour the cream and salmon filling over it, lower the oven to 190°C (375°F) and bake on the middle rack for 20 minutes.

Serve warm or cold with a green salad.

Tips and variations

• If you don’t have ricotta, replace it with heavy cream as in the white fish quiche.
• You can swap the spinach for zucchini, Swiss chard or even broccoli.

A few ideas for other quiches