Italian salmon spinach quiche

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the short pastry 150 g flour, 50 g almonds, butter in pieces, approx. 1 teaspoon salt and 1 egg first with the dough hooks of the hand mixer, then quickly knead it smooth with your hands. Wrap the dough in foil and chill for about 40 minutes.

2. 2

   Meanwhile peel and finely dice the onions and garlic. Heat the oil in a pot and sauté the onions and garlic. Add frozen spinach and 100 ml water, bring to the boil, cover and defrost over medium heat for 14-16 minutes.

3. 3

   Then continue to cook open, stirring for about 5 minutes, until all the liquid has evaporated. Season to taste with salt and pepper.

4. 4

   Rinse fish, dab dry and cut into cubes. Mix with some salt and pepper. Mix sour cream, 3 eggs and frozen herbs. Season with salt and pepper.

5. 5

   Grease a quiche or tart mould (26 cm Ø; alternatively a springform pan). Roll out the dough on a little flour and make it round (30-32 cm Ø), place it in the form, press the rim (at the edge of the springform pan approx. 2 cm high).

6. 6

   Prick the bottom several times with a fork.

7. 7

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Sprinkle the base with 2-3 tablespoons of almonds. Spread spinach first, then salmon on top, pour over the top and pour over the sand. Sprinkle with pine nuts.

8. 8

   Bake in a hot oven on the lowest shelf for 50-60 minutes. If necessary, cover with aluminium foil after 30 minutes. Garnish quiche with marjoram.

Nutrition Facts

KCAL
550 kcal

CARBS
19 g

FATS
42 g

PROTEINS
25 g