Ingredients
- 1 dough of choice
- 80 g smoked salmon
- 100 g baby spinach
- 2 large eggs
- 150 g liquid cream
- 50 g sour cream
- 1 small red onion
- 1 tbsp olive oil
- 1 tbsp butter
- Salt, pepper
Instructions
- Blind bake the dough: preheat oven at 180°C. Place your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights for 15 minutes.
- Melt the butter in a skillet, add the onion and mix. Add the spinach, salt and pepper and cook for 5 minutes. Whisk the eggs together with the creams and add a pinch of salt and pepper.
- On the blind-baked dough, layer the spinach mixture, then add the salmon. Pour the egg mixture over the fillings, until the crust is filled. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, for about 30 – 40 minutes.
Recipe & picture: Paula Soryano
