Smoked salmon quiche
This quiche combines smoked salmon and spinach and may be served as a starter or, for a light meal, as a main course accompanied by a salad. If you’d rather not use spinach, simply omit it. The quiche will still be great with just the salmon.
You will need a medium-sized tart pan, preferably with vertical sides. Begin by making the crust — a savory pâte brisée.
When you’ve put your crust in the fridge to chill, you may leave it and complete the quiche later, or make the filling right away. If baby spinach leaves are available, they are easiest to work with.
1/4 lb. (100 g.) fresh spinach
3 oz. (80 g.) thinly sliced smoked salmon
1/4 lb. (100 g.) comté, gruyère, or a similar cheese
a sprig of fresh dill
1 cup milk
1/2 cup crème fraîche or heavy cream
1/4 tsp. salt
freshly ground black pepper
Preheat the oven to gas mark 6 (400 F, 205 C).
Wash the spinach carefully, spin dry and remove the stems. To wilt the spinach, place it in a large pot over medium heat. No need to add water — the droplets left from spinning are sufficient. Do not overcook.
As soon as all the spinach has wilted, remove from heat. Transfer to a a fine-mesh sieve and drain thoroughly, pressing the spinach down with the back of a spoon to remove as much water as possible. Remove to a cutting board and chop roughly. Set aside.
Cut the salmon slices in half lengthwise and then crosswise into strips about 1/2 inch (1 cm) wide. Set aside.
Grate the cheese using the larger holes of the grater. Set aside.
Snip the dill onto a small plate and set aside.
In a large bowl, beat the eggs with a wire whisk. Add the milk, cream, salt and pepper and whisk again.
Sprinkle the grated cheese and dill over the salmon and spinach. Pour the milk-egg mixture on top, distributing evenly.
Bake for 40-50 minutes, until the top turns golden brown. Serve warm. Serves 4 as a main course, 6 as a starter.