Quiche with salmon

Quiche with salmon

The delicious quiche with salmon and spinach is perfect for special celebrations: with fresh salmon and fine leeks, everyone enjoys it!



250 g flour (Type 550)
1 teaspoon Baking powder
120 g soft butter
1 tsp salt
1 egg (size M)
1 tbsp cold water
some butter for the mold
some flour to work with


450 g frozen leaf spinach
1 clove of garlic
½ stick of leek
2 tbsp sunflower oil
freshly ground pepper
some grated nutmeg
4 eggs (size M)
200 ml cream (30% fat)
150 g crème fraîche (30% fat)
1 tsp medium hot mustard
250 g salmon fillet without skin (fresh or frozen)


1. For the dough, mix flour and baking powder.  Knead with butter, salt, egg and water to form a smooth dough and chill.

2. For the filling, defrost the spinach, drain it and squeeze it well.  Peel the garlic and dice finely.  Wash the leek, drain, clean and cut into thin slices.

3. Preheat the oven to 200 degrees top and bottom heat (fan oven: 180°C).  Grease a quiche mold (Ø 26 cm).  Sauté the garlic cubes and leek in a pan in oil for 1-2 minutes until translucent, stir in the spinach and season with salt, pepper and nutmeg.

4. Mix the eggs, cream, crème fraîche and mustard until smooth and season with salt and pepper.  Cut the salmon fillet into 2-3 cm cubes.  Roll out the dough into a round shape on a floured work surface (approx. Ø 28 cm), press it into the quiche mold with floured hands and form an edge.

5. Spread 5 tablespoons of the cream mixture over the dough, top with spinach, distribute the salmon cubes evenly on top, press them in lightly, pour over the remaining cream mixture and bake in the preheated oven on the lowest shelf for about 35 minutes.

6. Let the quiche cool slightly, remove it from the tin, cut into pieces and serve with colorful leaf salad if desired.  The quiche makes about 8 large pieces.  Bon appetit!


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