Cherry & Dennis Helper Habitat

French Salmon and Spinach Quiche

法式三文魚菠菜鹹批

French Salmon and Spinach Quiche: A crisp shortcrust shell holds salmon, spinach and a softly set savoury egg custard.

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

A crisp shortcrust shell holds salmon, spinach and a softly set savoury egg custard.

01

Ingredients

All ingredients

300 g savoury shortcrust pastry
300 g salmon fillet
200 g Spinach
4 piece egg
150 ml milk
150 ml cooking cream
80 g Gruyere cheese
1 tsp salt
1 tsp Black pepper
10 g butter

French Salmon and Spinach Quiche: 300 g savoury shortcrust pastry, 300 g salmon fillet, 200 g Spinach, 4 piece egg, 150 ml milk, 150 ml cooking cream, 80 g Gruyere cheese, 1 tsp salt, 1 tsp Black pepper, 10 g butter

02

Tools

knife
cutting board
frying pan
mixing bowl
whisk
rolling pin
baking dish
oven
oven mitts
serving plate

French Salmon and Spinach Quiche: knife, cutting board, frying pan, mixing bowl, whisk, rolling pin, baking dish, oven, oven mitts, serving plate

03

Steps

French Salmon and Spinach Quiche — Prepare the pie dish: Grease the pie dish lightly with butter and preheat the oven to 190°C.

Step 1

Prepare the pie dish

Grease the pie dish lightly with butter and preheat the oven to 190°C.

French Salmon and Spinach Quiche — Line with shortcrust: Roll out the pastry and press it gently into the base and sides.

Step 2

Line with shortcrust

Roll out the pastry and press it gently into the base and sides.

French Salmon and Spinach Quiche — Blind-bake the shell: Prick the base, line with parchment and baking weights, then bake for 12 minutes.

Step 3

Blind-bake the shell

Prick the base, line with parchment and baking weights, then bake for 12 minutes.

French Salmon and Spinach Quiche — Cook the salmon: Pan-cook the salmon for 2 minutes per side until just done, cool and flake into large pieces.

Step 4

Cook the salmon

Pan-cook the salmon for 2 minutes per side until just done, cool and flake into large pieces.

French Salmon and Spinach Quiche — Wilt the spinach: Wilt the spinach in the pan for 2 minutes.

Step 5

Wilt the spinach

Wilt the spinach in the pan for 2 minutes.

French Salmon and Spinach Quiche — Squeeze the spinach dry: Cool the spinach, squeeze it thoroughly dry and chop roughly.

Step 6

Squeeze the spinach dry

Cool the spinach, squeeze it thoroughly dry and chop roughly.

French Salmon and Spinach Quiche — Mix the custard: Whisk the eggs, milk, cream, salt and black pepper until even.

Step 7

Mix the custard

Whisk the eggs, milk, cream, salt and black pepper until even.

French Salmon and Spinach Quiche — Arrange salmon and spinach: Spread salmon pieces and spinach evenly in the prebaked shell.

Step 8

Arrange salmon and spinach

Spread salmon pieces and spinach evenly in the prebaked shell.

French Salmon and Spinach Quiche — Add the cheese: Scatter Gruyère over the salmon and spinach.

Step 9

Add the cheese

Scatter Gruyère over the salmon and spinach.

French Salmon and Spinach Quiche — Pour in the custard: Pour the custard slowly around the filling without overflowing.

Step 10

Pour in the custard

Pour the custard slowly around the filling without overflowing.

French Salmon and Spinach Quiche — Bake the quiche: Bake at 180°C for 25 minutes until the edges set and centre wobbles slightly.

Step 11

Bake the quiche

Bake at 180°C for 25 minutes until the edges set and centre wobbles slightly.

French Salmon and Spinach Quiche — Rest, slice and serve: Rest for 10 minutes, then cut clean wedges and serve.

Step 12

Rest, slice and serve

Rest for 10 minutes, then cut clean wedges and serve.

Common mistakes

Wet spinach makes the filling watery, while baking until the centre is rigid overcooks the custard.

Tips

The centre may wobble slightly when removed; residual heat finishes setting it during the rest.