Salmon Spinach Quiche
Delight in the savory elegance of this Salmon Spinach Quiche, a show-stopping dish perfect for brunch, lunch, or a light dinner. Featuring a buttery pre-made pastry crust, tender flaked salmon, and vibrant fresh spinach, this quiche is loaded with wholesome flavors and nutrients. A creamy custard base of eggs, heavy cream, and a hint of milk is elevated with the richness of Gruyere cheese and a touch of optional nutmeg for a subtle, aromatic warmth. Easy to prepare with just 25 minutes of prep, this quiche bakes to perfection with a golden crust and a luscious, creamy center. Serve it warm or at room temperature for an effortlessly impressive meal that’s both satisfying and refined. Tags: salmon quiche recipe, spinach quiche, brunch recipes, easy quiche recipe.
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Recipe Information
Ingredients
- 1 9-inch pre-made pastry crust
- 200 grams salmon fillet (cooked and flaked)
- 120 grams fresh spinach
- 4 large eggs
- 240 ml heavy cream
- 120 ml milk
- 100 grams grated Gruyere cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C).
Place the pre-made pastry crust into a 9-inch tart or quiche pan, pressing it gently into the sides. Trim any excess dough and prick the base with a fork. Line the crust with parchment paper and add pie weights or dried beans. Blind bake for 10 minutes, then remove weights and bake for an additional 5 minutes until lightly golden. Remove from oven and let it cool slightly.
Heat the olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with salt, black pepper, and nutmeg (if using).
Spread the cooked and flaked salmon evenly over the bottom of the pre-baked crust. Top with the wilted spinach, ensuring it is evenly distributed.
Sprinkle the grated Gruyere cheese over the salmon and spinach mixture.
Slowly pour the egg and cream mixture over the filling, ensuring it is evenly distributed and does not overflow the crust.
Carefully transfer the quiche to the oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing and serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 28.0 mcg | 140% | |
| Calcium | 1426 mg | 110% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
