Recipe Spinach and Salmon Quiche

5 / 5 (15 reviews)
  • Spinach and Salmon Quiche
  • 8Servings
  • Preparation
  • Cook
  • Total
  • 402 kCal
    Per serving
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  • Category : Appetizers
  • Sub-category : Tartes and Quiches
  • Difficulty : 2
  • See the original French version

Congratulations ! This is the good season to make this recipe!



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


  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.

Final Thoughts...

  • One of our favorites! Salmon over a bed of spinach...


Recipe comments

  • 11735
    | 19/03/2024 at 16h11

    "Where does the milk go?"

  • 11768
    | 02/04/2024 at 09h00

    "Hello Fra : milk goes with eggs and cream."

  • 11399
    | 03/11/2023 at 13h28

    "can you tell us the dimensions of your square pan? I have always made round quiche, but I like the look of this. Merci!"

  • 9698
    | | 01/03/2022 at 09h30

    "All savoury quiches are improved by the addition of a tablespoon of mustard in the custard. "

  • 9463
    | | 25/11/2021 at 21h17

    "I like living on the edge so I made this Quiche when we had guests over for dinner... so good. A week later I am making again... but it isn't being shared with guests. Keeping this all for ourselves!"


About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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