Summary

Ingredients

• 150 grams flour
• 50 g almond (s), round
• 2 tablespoon almond (s), ground
• 125 g butter
• 4 egg (s)
• salt and pepper
• 2 onions)
• 2 cloves garlic)
• 1 tablespoon oil
• 450 g spinach leaves (frozen)
• 100 ml water
• 250 g salmon fillet (s)
• 200 g crème fraîche
• 250 g feta cheese
• 25 g herbs (e.. Italian or 8 herb mix, frozen)
• 1 tomato (s)
• possibly pine nuts

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Instructions

1. Knead a dough from the flour, the 50 g ground almonds, the butter and an egg. Season to taste with salt and pepper.
2. Dice the onions and garlic and sauté in the oil. Add the spinach and 100 ml water, bring to the boil once and defrost over medium heat for 15 minutes. Then stir again and cook again for 5 minutes, season with salt and pepper. Cut the salmon, feta cheese and tomato into cubes.
3. Roll out the dough and place in a quiche or springform pan and pull up a small edge. Then prick the dough several times with a fork and sprinkle with 2 tablespoons of almonds.
4. Squeeze the spinach well and place on the dough. Add the diced salmon, feta and tomato and pour the creme fraîche mixture over them. If you like, you can sprinkle 50 g of pine nuts on top.
5. Then bake for about 60 minutes on the lowest rack in the oven at 175 ° C (convection). After a while, cover with baking paper so that the quiche doesn`t get too dark.