Spinach Quiche with Salmon

For the spinach quiche with salmon, prepare a shortcrust pastry according to the basic recipe and chill it wrapped in foil for about 30 minutes.

Meanwhile, for the topping, remove the spinach from the freezer. Peel and finely dice the onion. Melt butter in a saucepan and sauté onion until golden.

Add spinach and defrost while stirring over high heat. After 2 – 3 minutes, stir in the grained broth, add salt and pepper (as much liquid as possible should evaporate). Put the spinach in a sieve and squeeze well if necessary.

Wash the parsley, shake dry, chop with the stems and mix with the spinach.

Preheat oven to 200°, grease the baking dish. Finely shred the salmon with a fork (picture 2). Mix crème fraîche, ricotta and eggs well and season with lemon zest, salt, pepper and nutmeg.

Roll out about two-thirds of the dough on a little flour and place in the mold, forming a border. Mix spinach and salmon and spread on the dough, pour the glaze over it (picture 3).

Roll out the remaining dough and cut into strips about 1 cm wide. Place the dough strips diagonally as a grid on the quiche and press lightly on the edge (picture 4). Whisk the remaining egg and brush the dough strips thinly with it.

Bake the spinach quiche with salmon in the oven (center) for 35 – 40 minutes until golden brown.

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