Hello everyone, today I have one of my favorite Quiché recipes for you. This delicious salmon Quiché with spinach and a crispy shortcrust pastry is also a favorite of my daughter Anni. That’s why I baked it for us again this weekend. The Quiché with salmon and spinach is very easy to prepare and does not take long at all. Quiché is a hearty French dish that is perfect for brunch, lunch, or dinner. Quiches are one of the easiest dishes to whip up for a quick meal on the table. In addition, they are also great to use for leftovers. You actually don’t need a side dish with the delicious Quiché, but we like to eat a fresh green salad with it, no matter if it’s for lunch or dinner.
You can make the French Quiché either with a homemade short-crust pastry (as in this recipe) or, if you’re in a hurry, with a store-bought, ready-to-bake pastry. On top of the pre-baked base, add a layer of crème fraîche, eggs, fresh dill, mixed herbs, and some spring onion. Top it with spinach leaves and fresh salmon. Whenever you bake tarts or quiches, you should always pre-bake the crust for 10 minutes without any toppings. This way, the dough doesn’t get soggy and stays nice and crispy afterward.
Simple Quiche Recipe – Salmon Quiche with Spinach
Since I like to bake these delicious, savory cakes very much and also frequently, I urgently needed a new Quiché and tart baking dish again. Most of my baking dishes I bring back from our vacations in France. Since it is still a few months until the next vacation, I decided to look around on the Internet and found a 23 cm Quiché pan made of carbon steel, which I bought immediately. I bought this Quiché baking dish mainly because it has a special coating with stone particles and does not need to be greased. It has a 3 cm high rim, so nothing can spill, and the oven stays clean while baking. My French dishes are usually made of different materials and must be well-greased before a delicious dough goes in.
This is how easy you bake a quiche with spinach and salmon
I’ve purchased over 20 different tart and Quiché dishes over the past years, and they serve me well for a variety of tarts and quiches. Unfortunately, with regular use, they get a little messy over time, mainly due to slicing in the pan. It is therefore always
time for a new one, and I am very happy about the amazing new baking dish with the fantastic coating. When I bake a Quiché for us, I usually use a 24 cm pan, this size is perfect.
Quiche recipe – salmon quiche with spinach
When baking Quiché or tart it is important that the finished pastry can be easily removed from the mold at the end and the edge are nice and high, so nothing can run
Over or out. For my hearty Quiché base made of short-crust pastry, I also like to mix normal flour with spelled flour from time to time. The most important thing is to do is to blind-bake the dough to get a firm and crispy result. This pre-baking ensures that the
edge rises nicely while the bottom remains flat. It can be very helpful to use dried beans or special baking weights for that. You can find more detailed information on that below in the step-by-step instructions.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
Equipment
- 1 cutting board
- 1 bowl
- 1 paring knife
- 1 scale
- 1 whisk
- 1 quiche mold 24 – 26 cm or any square baking dish
- 1 measuring cup
- 1 baking paper
- 1 legumes for blind baking (dried beans, lentils)
Ingredients
- 300 g salmon
- 300 g Crème fraiche
- 100 g leaf spinach (frozen)
- 2 spring onions
- 2 tbsp dill fresh
- 2 tbsp herbs frozen 8 herbs
- 1/2 clove garlic
- 1 tsp salt
- Pepper
- 1 pinch chili pepper
- 3 eggs
- 1 tsp cornstarch
Quiche crust
- 250 g flour
- 125 g Butter cold
- 1 egg
- 1 tsp salt
- 2 tbsp water
Instructions
Quiche crust
- First mix flour, salt, egg and cold butter cubes. The dough is finely crumbled between your hands and then kneaded. After that you put the dough into a freezer bag and put it in the refrigerator for about 15 minutes. A well-chilled dough is much easier to roll out.
- Dust the dough with a little flour to roll it out. You' ll be doing yourself a favor if you roll out the dough on a piece of baking paper, it will be much easier to flip it into the baking dish afterwards and press it down.
- After the dough is pressed firmly into the baking dish, cut off the excess ends to create a nice, even edge. Now use a fork to prick the bottom several times. This allows steam to escape and keeps the bottom nice and even while baking.
- The dough is now covered with a piece of baking paper and filled with dried beans. There are also special baking weights for this purpose. But dried beans, lentils, etc. work just as well. Just like pricking the dough, this serves a nice, even result. The quiche base is now baked in a preheated oven at about 200 degrees for 10 minutes.
- Weights and baking paper are removed after baking and the quiche base is ready to be filled.
Quiche
- It is best to prepare all needed ingredients right at the beginning. You can do yourself a big favor by weighing and measuring your ingredients right from the start, too. Defrost the spinach in the microwave for about 1 minute. If you use fresh spinach, you should blanch it for a few minutes. Wash and chop the spring onions and peel and chop the garlic. The fresh dill is plucked from the stems.
- In a large bowl, first mix the crème fraîche with the eggs. Next, stir the dill, herbs, spring onions, garlic and spices into the mixture.
- Add the cornstarch and mix all the ingredients together well. Cut the salmon into cubes.
- Pour the crème fraîche filling on the pre-baked quiche base. Thoroughly wring out the defrosted spinach and add a little salt.
- The spinach is then spread evenly over the crème fraîche mixture.
- Finally, top the quiche with the salmon cubes. Bake everything together in a preheated oven at 180 degrees for about 20 to 25 minutes until the cream has set. Dough and filling are enough for a dish up to 26 cm.Bon appétit!
