Salmon, Spinach & Feta Quiche2019-02-25
- Servings : 6
- Cook Time : 1:10 h
- Ready In : 1:20 h
This recipe goes further than breakfast. Ideal for breakfast, brunch, a light lunch, picnic or supper.
- 400g salmon, chopped into chunks
- 400g puff pastry, at room temperature
- 1 onion, chopped
- 100g spinach, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp lemon juice
- 5 eggs
- 240ml cream
- 125 cheddar cheese, grated
- 80g feta, crumbled
- 2 tbsps fresh chives or parsley, finely chopped
- 2 tbsps fresh dill, chopped
- zest of 1 lemon
- pinch of chilli flakes (optional)
Preheat the oven to 200°C. Grease and prepare a round baking dish. Roll out the pastry on a clean, floured surface so it’s larger than the size of your baking dish. Line the dish with the pastry, trimming to leave a few mm sticking up over the edges. Prick the bottom with a fork. Line with baking paper and fill with baking beads. Bake for 15 minutes. Remove the baking paper and baking beads and cook for another few minutes. Remove from the oven, set aside and reduce the oven temperature to 170°C.
Heat 1 tbsp olive oil in a pan over a medium heat and add the onion. Cook, stirring, for 5 minutes until soft. Add the spinach, garlic and lemon juice, and cook for another 5 minutes until the spinach has wilted and most of the liquid has evaporated. Season with salt and pepper.
Whisk the eggs in a bowl with the cream, 1⁄2 tsp salt and 1⁄2 tsp pepper.
To the cooked spinach, add half the cheese, the salmon, chives, dill, lemon zest and chilli. Spoon into the pastry case. Pour the egg mixture carefully over top so all the gaps are filled. Sprinkle with the feta and remaining cheddar.
Bake for 45 minutes to 1 hour, or until the egg is set and the base is cooked through. Cool for 10 minutes, then slice and serve.