Salmon and Spinach Quiche

This salmon and spinach quiche is a flavourful and hearty dish that combines a shortcrust pastry with a filling made with fresh salmon, spinach and cream. You can serve it as a main course for lunch or dinner, or slice it into smaller portions as an appetizer or party food.

1 recipe Shortcrust Pastry Dough
6 eggs
7 oz double cream (20 cl)
½ lb spinach, frozen (250 g)
2 salmon steaks
2 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked
fresh nutmeg, grated

Preheat oven at 400°F (200°C/180°C fan, Gas Mark 6), line the pastry in the tart tin.

Boil or steam the spinach just like mentioned on packaging , strain them well. Fry the salmon steaks in the oil for 15-20 minutes with a little salt.

Meanwhile, beat the eggs with the cream, add salt & pepper and a pinch of nutmeg, grated.

Crush the salmon steaks roughly with a fork and display them evenly on the crust. Cover evenly with the spinach and spread with the egg preparation.

Bake for 40 minutes and serve.