FRIJE

Name: Salmon and Spinach Quiche
Prep time: 10 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 shortcrust pastry; 500 g of fresh spinach; 300 g of salmon; 400 ml of soy cream; 4 egg; 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

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Salmon and Spinach Quiche

Quiche Vegan Lactose free Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 45 minutes

Cost per serving: 2,45 €

Energy: 555 kcal / serving

Instructions

1. Steam the salmon fillets. Stop cooking when the fillets are cooked through.
2. Remove the central veins from the spinach, wash the leaves carefully, and squeeze out any excess water.
Heat the olive oil in a saucepan and cook the spinach in it.
3. In a bowl, mix the eggs and soy cream. Season with salt and pepper.
Drain the spinach, chop it, and add it to the mixture.
Gently mix everything together.
4. Crumble the salmon fillets roughly and incorporate them into the mixture.
5. Line a springform pan or a tart pan with the pastry and fill it with the mixture. Bake for 45 minutes at 180°C (350°F).
Carefully remove the pan or unmold the quiche and enjoy warm or cold.