Summary

Ingredients

For the shortcrust pastry:

• 150 grams flour
• 50 g almond (s), round
• 125 g butter, cold, cut into pieces
• 1 teaspoon salt
• 1 egg (s)

For the topping: (spinach)

• 2 onion (s), finely diced
• 2 cloves garlic, finely diced
• 1 tablespoon olive oil
• 1 kg leaf spinach, alternatively: 450g frozen
• nutmeg
• pepper

For the topping: (fish)

• 600 g salmon fillet (s), diced
• salt
• pepper
• 200 g sour cream
• 3 egg (s)
• 25 g herbs, Italian, frozen
• fat
• Flour
• 2 ½ tablespoon almond (s), ground
• 50 g pine nuts

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Instructions

1. Shortcrust:
2. First knead the flour, almonds, butter, salt and egg with the dough hook of the hand mixer, then quickly knead smoothly with your hands. Wrap in cling film and refrigerate for 40 minutes.
3. Spinach filling:
4. Heat the oil in a saucepan and sauté the onions and knofi in it. Add the spinach and let it collapse. Then continue cooking for 5 minutes with stirring until all the liquid has evaporated. Season to taste with salt, pepper and nutmeg.
5. Fish topping:
6. Mix the cubes of salmon with salt and pepper.
7. Sour cream:
8. Mix the sour cream, eggs and Italian herbs, season with salt and pepper.
9. Manufacturing:
10. Grease a 26cm quiche, tart or springform pan. Roll out the dough in a round shape on a little flour, place in the mold, press the edge about 2cm high, prick the base several times with a fork. Sprinkle the bottom with 2-3 tablespoons of ground almonds. Spread the spinach mixture first, then the salmon. Pour the sour cream on top and sprinkle with the pine nuts.
11. Bake on the lowest rack in the oven preheated to 200 ° C for 50-60 minutes; possibly cover with aluminum foil after approx. 30 minutes.