A light, protein packed salmon quiche with a wholegrain crust and a ricotta filling. This is such a clever recipe, perfect for dinner and lunch the next day. Serve with a big bright green salad.

Aisling Larkin salmon, feta, spinach quiche six o clock show

Salmon, Spinach & Feta Quiche

Light, Modern & Delicious. Perfect for Lunch or Dinner
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Lunch
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Main Course
aisling larkin quiche recipe
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quiche
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salmon
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salmonquiche
Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 8

Equipment

  • You will need a 20cm tart tin and baking beans

Ingredients

For the pastry

  • 150 g plain flour
  • 50 g wholemeal flour
  • 100 g butter/margarine
  • 1 tsp dried parsley or dill
  • 3-4 tbsp cold water

For the filling

  • 3 eggs
  • 250 g ricotta
  • 100 ml cream
  • ½ tsp salt and pepper
  • 250 g fresh or hot smoked salmon
  • 200 g crab
  • 150 g feta cheese
  • 200 g spinach
  • ¼ tsp smoked paprika
  • ¼ tsp mustard powder
  • 6/8 fronds of fresh dill chopped
  • 20 g Parmesan cheese

Instructions

  • For the pastry, weigh and measure the flour into a large mixing bowl. Stir in the dried herbs. Cut the cold butter into small cubes and rub in until it looks like breadcrumbs. Make a well in the centre and stir in the cold water, using a metal fork or knife starting from the centre and working out. Stir until it forms a soft dough. Turn out onto the counter on a little flour. Knead for 30 seconds, wrap in cling film and chill for 30 minutes minimum.
  • Preheat your oven to 180℃, roll out the pastry and lay it into the tin. Push into the edges. Place parchment paper and baking beans (or dry rice) in it and bake blind for 20 minutes in total. After 15 minutes, remove the baking beans and bake for the last five minutes. Remove from the oven, trim off the excess.
  • To make the filling, whisk together the ricotta, cream and eggs. Stir in the smoked paprika and mustard. Season.
  • Skin and dice the salmon into 1 cm cubes. Wilt the spinach. Crumble the feta.
  • Lay the salmon onto the pastry case. Sprinkle in the chopped spinach, crumble in the feta. Pour over the filling. Lay the dill on top. Grate the Parmesan cheese over the top.
  • Bake for 35 minutes, until the filling is barely set. Cool for 30 minutes before eating.
  • Serve with a crisp green salad and a honey mustard dressing .

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