Salmon and spinach quiche Quick meal recipe

Here is a delicious quiche with fresh salmon and spinach, for a complete healthy and balanced dish, to be served with leeks.

Quiche lovers, you will appreciate this variation with salmon and green vegetables. I chose spinach but this recipe works great too with previously fried leeks.

The real Lorraine quiche is actually without cheese, with just a mixture made of egg and cream and/or milk and bacon. A heresy for purists to add cheese.
However, there are many of us who add a little indulgence to this great classic of French cuisine. I explain the whole recipe and its origin to you in an article dedicated to quiche Lorraine.

Either way, you can really have fun in the kitchen with few ingredients And customize the quiche with different toppings to create a wide variety of flavors.

Start by simply adding grated cheese using different cheeses, then raw or previously fried vegetables, and finally replace the bacon with other hams or meats, and as here, fish. Also available in a vegetarian version, there is plenty to do.

The ingredients for this recipe

A shortcrust pastry

The shortcrust pastry can be purchased ready-made or homemade.
No need to pre-cook your pie crustIf you are using a metal pie dish.
On the other hand, if you use a glass or ceramic dish, I recommend that you blind bake your pie crust before filling it so that it does not soak up all the liquid from the quiche maker and is well cooked.

You can replace shortcrust pastry with puff pastry. I have a recipe on this blog for rosemary shortcrust pastry that could go very well with this preparation.

Salmon

Use fresh salmon. Blot it a little with absorbent paper and using a sharp knife and ideally with a slightly flexible blade like the sole fillet knife, remove the skin.

The technique learned during my CAP cuisine is to put the fish on a cutting board, skin against the board. And make a first incision between the skin and the flesh, with the knife completely flat, horizontal to the board.
Then, pressing with the other hand on the skin at the angle where the incision was made, slide the blade between the skin and the flesh all along the salmon steak. To avoid injury, do this movement by not making the cut towards yourself but towards the outside.

Spinach

Use any fresh spinach you have previously pre-cooked.
Wash and rinse the spinach thoroughly.
You can leave the stemsyou will have more texture in your dish, or remove them. It all depends on their size and your wishes. Personally I don’t remove only when they are too big and stringy.

Heat them in a large dry saucepan or frying pan without fat. or with a little olive oil (and onions previously fried as in this recipe). The culinary term is spinach wilt. Heat them for no more than 5 minutes mixing them from time to time. They will lose their water and considerably reduce their volume.

We just want to precook them lightly for their remove their vegetation water so that all this liquid does not soak the quiche maker and the dough when cooking the quiche.
Once the spinach is precooked, if there is any liquid in your pan or saucepan, drain them.

You can use frozen spinach. Let them defrost gently or microwave them to thaw.
In both cases, be sure to drain them, pressing them a little to remove all the defrosting water.

The quiche maker

Here we are very simple: 4 eggs and a mixture of cream and milk. Add salt and pepper and possibly add a little nutmeg.

The cheese

Here it is optional because the star of our quiche is the salmon, then the green vegetables. We don’t want the cheese to cover their flavors. Here I just sprinkled with a little grated parmesan.

Some possible variations

• Smoked salmon instead of fresh salmon. Then use 200 to 250 gr of smoked salmon. You can also consider a variation with fresh tuna or canned tuna, natural, not in oil.
  • Boursin or rather a Boursin and milk mix instead of crème fraîche. Or simply just milk mixed with the eggs in the quiche maker, you will then obtain a lighter quiche without cream.
• And instead of fresh or frozen spinach: chard or kale leaves prepared in the same way, sorrel itself, leek fondue, broccoli quickly fried beforehand.
• More vegetables: Add mushrooms for added flavor and texture.
• Cheese: Use goat cheese or feta instead of grated cheese for an extra touch of taste.
• Herbs: Add fresh herbs like dill, of coriander, of chives Or flat-leaf parsley for a fresher flavor.
• And for a variation without fish, I offer you the recipe for spinach and bacon quiche which made my daughters love spinach.

Feel free to experiment with a variety of ingredients to find your own favorite variation and make this recipe your own.

Service Tips

This salmon quiche can be served hot or cold, based on your preferences. Here are some tips:

• If you are serving the quiche cold, be sure to remove it from the refrigerator about 30 minutes before serving so that it returns to room temperature. It will be more pleasant to eat but also tastier.
• Serve as a starter or main course of a light meal accompanied by a green salad or raw vegetables such as creamed cucumber, leek vinaigrette, grated carrots…
• Make small cubes that you can serve on a pretty plate as an aperitif. You will then have to wait until it has cooled so that the cut is very clean.