Salmon - spinach quiche
For the dough:
- 200 g wheat flour
- 1 egg
- 120 g butter, room temperature
- 1/4 tsp salt
For the filling:
- 450 g leaf spinach, frozen
- 1 leek
- 1 clove garlic
- 400 g salmon fillet, ready to cook without skin
- 2 tablespoons olive oil
- 200 g creme fraiche
- 100 g cream
- 2 egg
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 pinch of pepper
- 1 tsp oregano, dried
- 1 tbsp. sesame seeds, light
Sift flour into a bowl and form a small well in the center. Add one egg, butter and salt to the well.
Knead all ingredients into a smooth dough, wrap in plastic wrap and chill for 30 minutes.
In the meantime, prepare the filling. Defrost the spinach leaves and drain the liquid.
Wash the leeks and cut them into rings. Chop the garlic. Defrost the salmon fillet, rinse and pat dry.
Heat 1 tablespoon olive oil in a frying pan. Sauté the leeks and garlic in it and finally add the spinach.
Sauté everything for about 5 min. on low heat. Sauté salmon fillet in a separate pan with 1 tbsp olive oil on both sides and then cut into cubes. Mix crème fraîche, cream and eggs together.
Season to taste with nutmeg, salt and pepper.Roll out the dough on a floured work surface, place in the pan and pull up the sides. Prick the bottom several times with a fork. -bake the dough for 7-8 minutes in a preheated oven at 180 degrees top/bottom heat (160 degrees convection).
Fill the base evenly with spinach, then spread the salmon on top. Finally, pour the glaze over the top. Sprinkle the quiche with oregano and sesame seeds and bake in the oven for 35-45 minutes on the middle rack until golden brown. If needed, cover the quiche with some aluminum foil.
Remove the salmon - quiche from the oven, let cool for a few minutes and serve.