Quiche with salmon, spinach and cream cheese
4 servings
25 minutes
Quiche with salmon, spinach, and cream cheese is an exquisite version of the classic French pie that perfectly combines the tenderness of buttery pastry, the juiciness of salmon, the freshness of spinach, and the creamy softness of cream cheese. The origins of this dish trace back to French gastronomy, where quiche was traditionally made with various fillings from vegetables to meat and fish. Salmon adds a refined sea note while spinach provides freshness and lightness. It can be served hot or cold, making it an excellent choice for dinner or a picnic. With a harmonious blend of ingredients, each bite offers a rich flavor where the delicate pastry perfectly complements the creamy texture of the filling. This dish will be appreciated by lovers of French cuisine and gourmets seeking elegant tastes.
1
Melt the butter slightly and cut it into cubes. Place them in a food processor or a deep bowl and mix with the flour until crumbly.
- Butter: 100 g
- Wheat flour: 2 glasss
2
Break 3 eggs into the resulting crumb and quickly form a ball from the dough. If the ball forms poorly, add a tablespoon of ice water. Put the dough in the refrigerator.
- Chicken egg: 5 piece
- Salt: 1 teaspoon
3
After 15 minutes, take the dough out of the refrigerator and spread it in a mold about 5 mm thick and with high sides of 3 cm. Make small holes in the dough with a fork to prevent it from rising during baking.
4
Wash the spinach well and tear it into pieces by hand. Rinse the salmon and cut it into small cubes.
- Fresh spinach leaves: 2 bunchs
- Salmon fillet: 400 g
5
Mix 2 eggs (whites and yolks) with cream and cottage cheese, beating the mixture with a mixer until a uniform consistency is formed.
- Chicken egg: 5 piece
- Cream: 100 ml
- Cottage cheese: 200 g
6
Evenly spread spinach and pieces of salmon on the dough. Pour the creamy-curd mixture over the pie. Preheat the oven to 180°C and bake the pie for 25 minutes.
- Fresh spinach leaves: 2 bunchs
- Salmon fillet: 400 g