Salmon spinach quiche with buttery short pastry

Name: Salmon spinach quiche with buttery short pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 120 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 50 g ground almonds (without skin); 2 Egg yolk (size M); 1 package (450 g) deep-frozen leaf spinach; 2 Onions; 2 Garlic cloves; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 600 g Salmon fillet (without skin); 200 g Schmand; 3 Eggs (size M); 1 package (25 g) frozen Italian herbs; 2-3 TABLESPOONS Breadcrumbs; 50 g Pine nuts; 7-10 Tbsp Marjoram; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
120 g Butter
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
50 g ground almonds (without skin)
2 Egg yolk (size M)
1 package (450 g) deep-frozen leaf spinach
2 Onions
2 Garlic cloves
1 TABLESPOON Oil
7-10 Tbsp Pepper
600 g Salmon fillet (without skin)
200 g Schmand
3 Eggs (size M)
1 package (25 g) frozen Italian herbs
2-3 TABLESPOONS Breadcrumbs
50 g Pine nuts
7-10 Tbsp Marjoram
baking paper

Directions

1
For the base, pour flour, butter in flakes, 1 teaspoon of salt, nutmeg, almonds and egg yolks into a mixing bowl, knead into a smooth dough with the dough hooks of the hand mixer. Roll out the dough on a piece of baking paper to a circle (approx. 30 cm Ø). Place in a round pizza tray (26 cm Ø), press the rim and base lightly and prick several times with a fork. Chill the base for about 40 minutes. In the meantime, put spinach and 100 ml water in a pot, cover and heat up, bring to the boil briefly. Stir several times.
2
Simmer at medium heat for about 16 minutes. Then pour into a sieve and drain well. Peel onions and garlic and dice finely. Heat oil in a pot, fry onions and garlic until translucent and add drained spinach. Mix, season with salt, pepper and nutmeg. Wash the fish, dab dry and cut into cubes. Mix sour cream, eggs and herbs. Season with salt, pepper and nutmeg. Spread the shortcrust pastry base with breadcrumbs. Squeeze spinach well with your hands. Spread evenly on the base. Place salmon cubes on top and pour over the top.
3
Season with salt, pepper and nutmeg. Spread the shortcrust pastry base with breadcrumbs. Squeeze spinach well with your hands. Spread evenly on the base. Place salmon cubes on top and pour over the top. Sprinkle with pine nuts. Bake on the bottom shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Remove from the oven, lift out of the tin, cut into 8 pieces and garnish with marjoram
4
20 minutes waiting time