Recipe : Spinach and Salmon Quiche

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Ingredients

• For the crust:
  
• 1 1/2 cups (200g) flour
  
• 7 tablespoons (100g) butter
  
• 1/2 glass of water
  
• 1/2 teaspoon salt
  
• .
  
• For the filling:
  
• About 1 pound (400g) spinach
  
• 10-11 ounces (300g) salmon
  
• 7 ounces (20cl) crème fraîche
  
• 1 glass of milk
  
• 3 eggs
  
• Salt, pepper
  
• 1/2 cup (50g) Gruyère or Swiss cheese

Cookware

• 2 pots
  
• 1 tart pan (11 inch / 28 cm)
  
• 1 colander
  
• 1 bowl

Preparation

1. Prepare the quiche dough
   
   
2. Cook the spinach for 15 minutes in a pot of salted water. Drain well.
   
   
3. In another pot, cook the salmon in simmering water for about 5 minutes, then drain and crumble into pieces or flakes.
   
   
4. These three steps can all be done in advance
   
   
5. Roll the dough out and transfer it to your tart pan. Prick with a fork and cover with dried kernels or nuts to prevent the dough from deforming while cooking. Pre-bake the dough for 8 to 10 minutes. Take the dough out of the oven and remove the kernels.
   
   
6. Spread the spinach into the pan (make sure it's well drained, if you need to you can press the spinach against a colander with your hands) then add the crumbled salmon on top of the spinach.
   
   
7. In a separate bowl, add the eggs, cream, milk, salt, pepper and a pinch of nutmeg. Mix well. Pour the mixture over the tart and sprinkle with grated cheese.
   
   
8. Bake in the oven at 400°F (200°C) for about 25 minutes.

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