Lorraine pie with salmon, ricotta and spinach

8 servings

75 minutes

Lorraine pie with salmon, ricotta, and spinach is an exquisite dish of French cuisine that combines the tenderness of buttery pastry, the airy texture of ricotta, and the vibrant flavor of salmon. Inspired by the traditional quiche from Lorraine, this pie blends simplicity and sophistication, with spinach adding fresh spring notes. Its rich flavor unfolds in warm baking, where the cheesy filling becomes a creamy shell for the rich stuffing. This pie is perfect for festive gatherings or cozy family dinners. It is versatile—served warm with salad or chilled as an appetizer. Lorraine pie with salmon is a harmony of taste and texture where each ingredient complements one another, creating true culinary delight.

Energy value per serving

• Calories: 686.5
• Proteins: 31.3g
• Fats: 43.7g
• Carbohydrates: 40g

Ingredients

• Wheat flour: 400 g
• Butter: 200 g
• Salt: pinch
• Water: 10 tbsp
• Fresh spinach leaves: 2 bunch
• Salmon: 600 g
• Ricotta cheese: 200 g
• Grated Parmesan cheese: 6 tbsp
• Chicken egg: 3 pc
• Cream 25%: 10 tbsp
• Ground white pepper: to taste
• Nutmeg: to taste

Cooking steps

1. First of all, I want to say that I had a very large baking mold, so I made the dough with a surplus. First, we make the shortcrust pastry: mix flour with a pinch of salt and add diced butter. Rub until you get a uniform 'crumb', then add water and knead into a uniform dough, wrap it in cling film and send it to the fridge for half an hour or spread the dough evenly in the mold right away and also put it in the fridge for half an hour (the second option is more preferable for me as the dough is softer and easier to spread in the mold).

   Required ingredients:

   • Wheat flour: 400 g
   • Butter: 200 g
   • Salt:  pinch
   • Water: 10 tablespoons

2. While the dough is in the fridge, let's prepare the filling: cut raw salmon into cubes, lightly salt and pepper. Mix with ricotta and fresh spinach (I didn't blanch the spinach as it's quite delicate). If the filling is too thick, you can add 5-10 tablespoons of cream (20-25% fat) to avoid dryness, making it more tender.

   Required ingredients:

   • Salmon: 600 g
   • Ricotta cheese: 200 g
   • Fresh spinach leaves: 2 bunchs
   • Cream 25%: 10 tablespoons

3. Next, we prepare the filling: mix eggs, cream, and parmesan. Whisk until smooth. Add white pepper and nutmeg. Whisk again.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Cream 25%: 10 tablespoons
   • Grated Parmesan cheese: 6 tablespoons
   • Ground white pepper:  to taste
   • Nutmeg:  to taste

4. Take the dough out of the fridge and spread it in the mold. Place parchment on the dough and add a weight (I use a pack of beans). Bake the crust in a preheated oven at 180-200 degrees for 10-15 minutes.

5. Take the cake out of the oven, spread the filling evenly, pour the batter, and bake in the oven for 35 minutes at 180-200 degrees.