A super easy savory quiche with salmon. In this recipe we use both fresh and smoked salmon. Made with amazing Alaskan smoked MSC sockeye salmon, caught at Cook Inlet by our Fish Tales friend and fisherman Brian Chase. Have it for lunch, dinner or even Sunday breakfast! Enjoy.
Preheat the oven to 180°C/350°F/gas 4 and grease a 25cm cake tin.
Add olive oil to a large sauce pan and fry the spinach. Season with salt and pepper.
Drain the spinach through a sieve and press on it with a spoon to get out most of the liquid. Spread out the spinach on a cutting board and leave to evaporate the excess liquid.
Line the tin with the puff pastry and prick the base with a fork.
Whisk the eggs and mix with the creme fraiche, double cream and grated cheese in a bowl. Season the mixture with salt, pepper and lemon zest.
Add 25% of the mixture to the cake tin and arrange the fresh salmon, spinach and smoked salmon on top of the first layer. Pour over the rest of the egg-cream mixture and put it in the preheated oven for 45 minutes.
Leave the quiche to cool slightly and garnish with fresh dill.
- 200 g fresh spinach, washed
- 40 g butter
- 8 sheets of ready rolled puff pastry
- 6 eggs
- 1 tbsp crème fraîche
- 15 ml double cream
- 30 g grated cheese
- zest of 0,5 lemon
- 200 g fresh salmon, skin removed and sliced in 2 cm cubes
- 50 g smoked sockeye salmon
- olive oil, for frying
- salt and pepper