08 October 2014

Salmon and Spinach Quiche

The filling of this quiche as you can see is a classic, Salmon and spinach, what a perfect combination don't you think so? Before I mixed all the ingredients in the same mixture, but now I rather make two layers and the combination of tastes and texture is extremely much better.
Also the base has a special taste since I added almond flour. Once the dough is into the mold instead of removing the leftover I fit and fold it inside the mold to get a thicker and more crunchy crust.
Both as a single dish or accompanied by a simple salad, do you mean you want a piece?

Salmon and Spinach Quiche
Makes 24 cm pan
150 g plain flour, plus extra for dusting
50 g almond flour, plus extra to set the bottom
125 g cold butter, cubed
1 large egg
a pinch of salt

Mix all the ingredients in a food processor until well combined. Use your hands and knead. Shape the dough into a ball and wrap in ciling firm. Refrigerate at least for 30 minutes.

400 g fresh salmon
400 g fresh spinach
4 large eggs
150 g creme fraiche
1 large onion finely chopped
1 clove fresh garlic minced
fresh oregano and fresh thyme
fresh nutmeg
salt, pepper and olive oil
50 g rosted pine nuts

Grease the mold. On a lightly floured surface, roll out the dough and cover the mold and press into the bottoms and sides and pierce the bottoms of the bottom with a fork. Refrigerate it for 30 minutes.

Preheat oven to 180°.
Toast the nuts in a pan until lightly roasted, without oil, be careful because they are done very quick. Keep them aside.
In the same pan cook the onion gently in a pan with olive oil, add the garlic and cook for few minutes. Add some salt and pepper, oregano and thyme. Put the spinach and cook them until are reduced, let all the liquid evaporate. Remove from the heat and set aside.

Cut some more thyme and oregano and mix them with the salmon in a big bowl, add some salt and pepper, grated nutmeg, the creme fraiche and the eggs.

Sprinkle the bottom of the mold with some almod flour, top with the spinach mixture, after the salmon and eggs mixture, and finally sprinkle the pine nuts all over.

Bake for 50 minutes with the tray in the center of the oven, until set and lighlty golden. Allow to cool down for a while before serving. Best eaten on the day it is made, but can be refrigerated overnight.

You can use as much as herbs you consider, I can not tell you the exactly amount but I tell you I used a lot, I like the taste of the herbs.

Check out here more suggestions for quiche and savory tats.

Have a nice week.

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