Salmon and spinach quiche

Prep: 15 mins
Cook: 60 mins
Salmon and spinach quiche
Delicious quiche with a decadent salmon and spinach filling.

350g plain flour, sifted

1 tsp salt

140g cold butter, cut into small cubes

3-5 tbsp very cold water

50g spinach

200g smoked salmon, sliced finely

1 tbsp dill

5 eggs, beaten

100ml milk

250ml double cream

Rub together, flour, salt and butter until they resemble breadcrumbs.

Add water, a drop at a time to allow the pastry come together.

Wrap with cling film and place in the fridge to chill for 15 mins.

Heat oven to 200°C/°F/Gas mark 6.

Roll out pastry on to a lightly floured surface.

Use the pastry to line a 26cm quiche tin.

Place some baking paper over the top and fill with baking beans.

Bake blind for 20 mins.

Remove baking paper and beans.

Bake again for a further 5 mins until golden.

Turn down the oven to 160°C/325°F/Gas mark 3.

Trim any rough edges on the pastry case.

Place the salmon and spinach on the base of the pastry case.

Whisk together eggs, dill, milk, double cream and seasoning.

Pour over the salmon and spinach.

Bake for around 30 mins, until golden on top and cooked through.


Preparation Time
15 minutes

Cooking Time
60 minutes

Main ingredients
Eggs, Fish, Herbs, Pastry

Recipe Type
Easy, Entertaining


Level of Difficulty


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