Summary

Ingredients

• 1 pack quiche batter or tart batter
• 2 tablespoon butter
• 800 g spinach leaves
• 1 onion (s)
• 1 small leek stick (s)
• 200 g smoked salmon
• 200 g crème fraîche
• 100 g ricotta
• 2 medium egg (s)
• Salt and pepper, freshly ground
• nutmeg

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Wash the spinach and shake well dry. Heat some butter in a pan and fry the spinach in portions until it has completely collapsed. Drain in a sieve and then squeeze out well.
3. Peel and dice the onion. Clean the leek and cut into rings. Heat the butter in the pan and sauté the onions and leeks for 5 minutes.
4. Cut the salmon into strips. In a large bowl, mix with the spinach, onions, and leeks. Mix the crème fraîche, ricotta and eggs and add to the salmon and spinach mixture. Season with salt, pepper and nutmeg and mix everything together briefly.
5. Grease a 24 quiche pan with butter and line it with the dough. Prick the bottom several times with a fork. Spread the mixture evenly on the dough base and bake the quiche in the preheated oven on the middle rack for about 40 minutes.