SPINACH & SALMON QUICHE
Preparation time, approx. 65 min
- 250g flour
- 125g butter
- 2 eggs
- Pinch of salt
- 250g salmon filet
- 300g spinach
- 200g ricotta
- 2tsp mustard
- 1 egg
To create the dough, mix the flour, butter, salt and eggs together until a doughy mass is created. Form the mass into ball, wrap with cling wrap and place in the fridge for 30min. Preheat the oven on 160 degrees (320 F).
If using frozen salmon then thaw. Meanwhile, cook spinanch by bringing the spinach to boil while stirring from time to time. When the spinach is soft, drain and rinse with cold water. Pull apart salmon with a fork in a bowl, add spinach, ricotta, mustard and egg. Mix well while seasoning with salt & pepper to taste.
Take the dough out of the fridge and roll out onto a working surface until it is approximately 5 mm thick. Then gently lay it on the quiche-form leaving enough dough past the rim of the form.
Place in the oven for 35-40 minutes. Enjoy with tea :)
Thanking Golden Spoon Stories for the tasty contribution.
Visit her blog for more recipes.