Salmon and spinach quiche recipe for quick meal

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

Quiche lovers, You will appreciate this variant with green salmon and vegetable. I chose spinach but this recipe works very well too With previously pan -fried leeks.

The real Lorraine quiche is actually without cheese, with just a device made of egg and cream and/or milk and bacon. A heresy for purists to add cheese.
Nevertheless, we are much to add a little delicacy in this great classic of French cuisine. I explain the whole recipe and its origin in an article dedicated to the Lorraine quiche.

Anyway, we can really have fun in cooking with few ingredients And Personalize the quiche with different garnishes to create a wide variety of flavors.

Starting by simply adding grated cheese using different cheeses, then raw vegetables or previously pan -fried, and finally replace the bacon with other hams or meats, and like here fish. Also decline in a vegetarian version, there is something to do.

The ingredients for this recipe

A shortcrust pastry

The shortcrust pastry can be Purchased ready or homemade.
No need to pre-cure your S pie doughI you use a metal pie dish.
On the other hand, if you use a glass or ceramic dish, I recommend that you cook your pie dough white before garnishing it so that it does not all fit the liquid of the quiche device and is well cooked.

You can Replace the shortcrust pastry with puff pastry. I have a recipe on this rosemary shortcrust pastry blog which could very well go with this preparation.

Salmon

Use fresh salmon. Sponge it a little with absorbent paper and using a sharp knife and ideally with a slightly flexible blade like the sole net 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 to make a first incision between the skin and the flesh, the knife completely flat, horizontal to the board.
Then by pressing with the other hand on the skin at the corner where the incision was made to slide the blade between the skin and the flesh all along the salmon pavement. To avoid injuring yourself, make this movement by not cutting towards yourself but outwards.

Spinach

Use fresh spinach that you will have previously pre -preserved.
Wash and rinse spinach carefully.
You can leave the stemsyou will have more texture in your dish, or remove them. It all depends on their size and your wish. Personally I don’t withdraw that when they are too large and stringy.

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

We just want to precide them slightly for their Remove their vegetation water So that all this liquid does not fit the quiche device and the dough when cooking the quiche.
Once the spinach is pretended, if there is liquid in your stove or saucepan, Drain them.

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

The quiche device

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

Cheese

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

Some possible variants

• Smoked salmon instead of fresh salmon. Then use 200 to 250 gr of smoked salmon. You can also consider a variant with fresh tuna or tuna in a box, natural, not in oil.
  • Boursin or rather a stock market and milk mix Instead of the fresh cream. Or just just milk mixed with the eggs in the quiche device, you will then get a lighter quiche without cream.
• And instead of fresh or frozen spinach: Leaves of chard or Kale cabbage prepared in the same way, very sorrel, a fondue of leeks, broccoli Quickly sealed beforehand.
• More vegetables: Add mushrooms For more flavor and texture.
• Cheese: Use goat cheese or feta Instead of grated cheese for an additional touch of taste.
• Herbs: Add fresh herbs like the dill, of coriander, of the chives Or The flat parsley For a cooler flavor.
• And for a variant without fish, I offer the recipe for spinach and bacon quiche that made my daughters loved.

Do not hesitate to experiment with a variety of ingredients to find your own favorite variant and appropriate this recipe.

Service advice

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

• If you serve the cold quiche, make sure you take it out of the refrigerator for about 30 minutes before serving it so that it returns the room temperature. It will be more pleasant to eat but also tasty.
• Serve as a starter or main dish of a light meal accompanied by a green salad or raw vegetables as cucumber with cream, vinaigrette leeks, grated carrots …
• Make small cubes that you can serve on a pretty plate as an aperitif. You will then have to wait for it to have cooled well for the cut to be clear.