Spinach Feta Salmon Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 160 g flour
- 3 egg (s)
- 60 g parmesan, rated
- 80 g butter
- herbs Provence
- 160 g feta cheese
- 80 g sour cream
- 200 g smoked salmon
- 260 g spinach
- 1 onion (s)
- 1 clove garlic
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Mix flour, 1 egg, 30 g Parmesan, butter (soft or liquid), 1/2 teaspoon salt and, if necessary, herbs from Provence. Then shape the dough into a ball, wrap it in cling film and place in the refrigerator for about 30 minutes to rest.
- Spread the dough in a greased, round quiche, cake or casserole dish and form an edge about 2 - 3 cm high.
- Then push the base into the preheated oven for 20 minutes at 170 degrees Celsius.
- In a pan, lightly fry the onion with the clove of garlic, add the spinach and simmer a little. Season to taste with salt and pepper.
- Separate two eggs and beat the egg whites until stiff.
- For the filling, cut the feta cheese and salmon into small pieces or strips and mix with 2 egg yolks, sour cream, 30 g Parmesan and the previously prepared spinach. Season with salt and pepper. Finally add the egg whites and fold in.
- Pour the mixture into the baked base and bake for 20 minutes at 170 degrees Celsius.
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