Smoked Salmon and Spinach Quiche

Only 6 months until my favorite time of the year! Meanwhile, most boys favorite time of 2106 started yesterday with the European Football Championship in France. Did you watch the opening game? Are you as excited about it as I am? I even have a Swiss jersey ^^.

Ok, who am I kidding, I don’t think I will watch more than 2 games (despite being a retired middle school footballer). But, lucky for us girls, the season of men free evenings has officially started! Time to hang out, catch up on all the face mask – nailart – yoga – wine&dine – gossip evenings you’ve missed out on over the past two years. Now we are talking. Here is a simple, yet delicious, recipe for exactly one of those evenings. Let it bake while your paint your nails, drink some wine and relax.

Smoked Salmon and Spinach Quiche

IMG_7974
So, agreed, probably not the most beautiful quiche you have ever seen, but it was made with all the love


You’ll need

125g ricotta
4 eggs
300ml cream
200g smoked salmon, diced or torn into bits
ca. 250-300g spinach
1 spring onion, chopped
1 garlic clove, crushed
salt and pepper
ground nutmeg
1 packet of short-crust-pastry (yes, I bought it and didn’t make it, but go all out and make it yourself if you fancy)

  1. Preheat your oven to 195° fan.
  2. Unroll the pastry and line a 26cm quiche/tart tin with it. Prick the base generously with a fork.
  3. Heat a large pot of slightly salted water and cook the spinach for about 5 minutes. Drain and try and rid of as much of the excess water as possible.
  4. In a bowl, combine the eggs, ricotta, cream, onions and garlic. Season with salt, pepper and nutmeg.
  5. Evenly spread out the spinach and smoked salmon over your prepared pastry case. Fill with the egg/cream mixture.
  6. Bake for about 35-40 minutes, until the quiche has set. Remove from the oven and set aside to rest for about 5-10 minutes before serving.
  7. Serve with a fresh green salad or some greens.

Rating: 8/10

Minus point for the soggy base – I don’t know about you but I always have a problem with the base going soggy, regardless of attempting blindbaking as a solution or not. For a dessert tart I once spread an egg white over the bottom prior to baking buuut really? That can’t be the only solution….help!

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