Smoked Salmon & Spinach Quiche

Sun, 14 January 2024

INGREDIENTS
1 small Onion, diced
2 Tbs. Butter
2 cups Swiss Gruyere cheese
250g Smoked salmon
6 large Eggs
1 cup Milk
2 cups Cooked Spinach
1 tsp. Fish Bouillon
2 cloves Garlic, minced
1 Roll Shortcrust Pastry rolled
2 Tbsp.Green spring onion, chopped
Grated Nutmeg
1 egg white whisked
Salt and pepper to taste
Oil Spray

METHOD:
1. Preheat oven to 220?C.
2. Spray your quiche tin with oil spray, then roll out the store bought pastry and line the quiche
tin with the pastry as shown.
3. Stab the pie crust with a fork several times and blind bake the pie crust for 10-15 minutes in
the oven.
4. Remove the beans and parchment and allow to cool for a few minutes before coating the
cooked pastry with whisked egg white sealing it.
5. In a skillet, melt the butter and add in the onion. Sauté for 2-3 minutes over medium heat until
caramelised.
6. Add the garlic to the onions, the fish bouillon and sauté for another 30 seconds. Remove from
heat and let cool as you proceed.
7. In a large bowl, whisk eggs until beaten. Add in the milk and stir again.
8. Add the garlic and onion mixture, chopped salmon, cheese, and spinach and mix through
9. Season & grate the nutmeg in and pour the egg mixture into the pie crust. Top with the green
onions. Reduce heat to 180?C.
10. Bake in the oven for 40-50 minutes until set.
11. Let cool for 5-10 minutes before slicing. Serve and enjoy