This quiche is a vamped-up version of the humble spinach quiche: it has slices of the cured salmon I’ve made earlier.
The original recipe, from Bernard, uses smoked salmon, so by all means use that if you don’t have home-made cured salmon on hand.
The quiche is meant to be a deep one, and the recipe outlined below is sufficient for a 20cm (8 inch) round tin.You can easily replace the fresh spinach with a cup of frozen spinach.
Also, you can halve the recipe to make in a loaf tin (as I did).
In any case, this quiche is filling and would make for a great light(ish) meal next to a simple salad.
300g smoked salmon (or cured salmon)
2 cups cream
salt & pepper
3 Tbsp butter
1 Tbsp olive oil.
If using fresh spinach, rinse well from any grit and remove and thick stalks.
Heat the oil and butter in a pan, and saute the spinach until wilted and all the juices have evaporated.
Remove from pan and set aside to cool.
Meanwhile, line your chosen tin with the puff pastry; set aside.
Whisk the egg and cream in a bowl.
Whisk in the sliced smoked (or cured) salmon and the cooled spinach.
Season with salt and pepper, but make sure to under-salt it because the salmon is already salty.
Pour the cream mixture into the pastry crust, and bake in a preheated 380F for about 40 minutes, keeping a close watch over the least 10 minutes or so.
The quiche should have barely the slightest tremble in the center when shaken back and forth.
Allow to cool to room temperature in the tin, during which it will continue to cook itself and firm up.
Equally good served warm or cold.