Ingredients

Check off ingredients as you go

For 1 large tart

• 1 puff pastry sheet, 250g (9 oz)
• 200g (7 oz) salmon fillets
• 4 blocks frozen spinach, thawed
• 3 eggs
• 15cl (⅔ cup) heavy cream
• 150g (⅔ cup) ricotta
• 1 tsp dill
• 1 tsp chopped chives
• Salt, pepper

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

Preparation

1. Unroll the puff pastry, place it in the tart pan, prick with a fork and refrigerate.
2. In a skillet, heat 1 tablespoon olive oil and sauté the spinach blocks over high heat so they release all their water, salt and continue cooking for a few minutes. Meanwhile in a saucepan, poach the fish for about 10 minutes in water then drain.
3. In a bowl, beat the eggs, pour in the heavy cream, ricotta, salt and pepper. Add the chives and dill, spinach and coarsely flaked fish.
4. Preheat the oven to 200°C (400°F) convection. Once hot, blind bake the crust so the bottom pre-cooks for about 10-12 minutes.
5. Remove the tart, pour the cream-fish mixture over it, lower the oven to 190°C (375°F) and bake in the middle of the oven for 20 minutes.

Serve hot or cold with a green salad.

Tips and Variations

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

Some ideas for other quiches