Salmon Spinach Quiche

Instructions

Make the pie crust

Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Prepare the filling

Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish and trim excess. Prick the bottom with a fork and line with parchment and pie weights or dried beans.

Blind bake the crust

Bake the crust for 15 minutes with weights. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden. Remove from oven and let cool slightly.

Assemble the quiche

Spread the flaked salmon and wilted spinach evenly over the bottom of the pre-baked crust. In a bowl, whisk together eggs, heavy cream, and milk until smooth. Season with salt and pepper to taste.

Pour and bake

Pour the custard mixture over the salmon and spinach. Place the quiche in the oven and bake for 35-40 minutes, or until the center is just set and the top is golden brown.

Rest and serve

Allow the quiche to cool for 10-15 minutes before slicing. This helps the custard set properly. Serve warm, at room temperature, or chilled.

Tips & Tricks

Use freshly cooked salmon for the best flavor and texture.
Squeeze excess moisture from wilted spinach to prevent a soggy quiche.
Blind baking the crust ensures a crisp bottom that won't get soggy.
Let the quiche rest before slicing to allow the custard to set properly.
This quiche keeps well in the fridge for up to 3 days.

Ingredients