Salmon and Spinach Quiche
Japan
fish
starter
difficult
Torben Ebert
Ingredients for 4 persons
- For the shortcrust pastry:
- 200 g wheat flour
- 1 egg
- 120 g cold butter, finely diced
- 1/4 tsp salt
- Filling:
- 400 g frozen spinach leaves
- ½ leek
- 250 g salmon fillet, ready to cook
- 2 tbsp olive oil
- 150 g crème fraîche
- 150 g cream
- 50 g grated Emmental cheese
- 3 eggs
- 2 tbsp TOMAMI Japan
- 1 pinch each salt and pepper
Preparation
Put the flour and salt into a bowl. Make a well in the middle, add the butter and one egg. Knead everything quickly by hand to form a homogeneous dough. Cover and leave to rest in the fridge for at least 30 minutes.
Thaw the frozen spinach and squeeze vigorously by hand. Skin the salmon and cut into approx. 1 cm cubes. Wash the leek and cut into fine rings, then sauté briefly in olive oil, remove from the heat and allow to soften.
Put the crème fraîche, cream, cheese, TOMAMI Japan and eggs in a bowl and process to a fine mass with a hand blender.
Preheat the oven to 180°C top and bottom heat.
Roll out the shortcrust pastry on a floured work surface to a thickness of approx. 5-7 mm, place in a springform tin and pull up the edges. Poke holes in the bottom with a fork and bake blind for about 6 minutes.
Evenly cover the pre-baked dough with the salmon, spinach and leek. Pour over the egg and cream mixture and cook in the oven for about 35-40 minutes.
Allow to cool to room temperature for approx. 15 minutes and serve.
Preparation time: 75 to 90 minutes
