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Salmon and Spinach Quiche

Brighten up this years picnic with our delicious traditional salmon and baby spinach quiche. A perfect addition to your summer lunchtime spread.

Salmon and Spinach Quiche

Prep Time: 30 minutes

Serves:6

Cooking Time: 45 minutes

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Our salmon and spinach quiche is the perfect picnic delight. This quiche is filled with honey coated salmon and baby spinach, it is super easy to make and a delicious addition to your picnic hamper.

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Ingredients
  • 250g ready made pack of shortcrust pastry
  • Half a leek
  • 1 medium courgette (washed with skin on and grated)
  • 3 large spring onions
  • Half a deseeded red chilli
  • 250g grated cheddar cheese
  • 4 large eggs
  • 150ml double cream
  • 250g of cooked honeyed salmon (not smoked)
  • Handful of baby spinach leaves
  • Small handful of fresh dill to garnish
  • Juice of half a lemon
  • Salt & pepper

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Method
  1. Generously butter a 9 inch ovenproof round, deep baking tin or pie dish.
  2. Preheat oven to 180º/160º fan.

  3. Using two large pieces of baking parchment, place the puff pastry onto one lightly floured piece, then lightly dust the pastry with flour before placing the second piece of parchment on top. Use a rolling pin on top of the parchment to roll the pastry until it will cover the bottom and sides of your tin. Line the tin with the pastry, making sure you have an overhang each side.

  4. Take one sheet of the baking parchment and place over the pastry, pushing in around the sides, then place baking beans on top and blind bake for 15 minutes.
  5. Remove the baking beans and set aside.
  6. Add the leek, spring onions and chilli to the chopping beaker attachment of the Dualit Hand Blender and pulse until roughly chopped, then set aside.
  7. Cut the courgette into 3' pieces and grate lengthways into a bowl, set aside.
  8. Roughly tear the spinach leaves removing any thick stalks and set aside.
  9. Add 4 eggs into the tall blending jug and use the whisk attatchment to mix until pale and frothy. Add the salt and pepper then pour in the double cream and whisk until combined.
  10. Grate the cheese and use a fork to flake the salmon into bite size pieces, then set aside.

To assemble the quiche...

  1. Place the chopped onions, leek, chilli and courgette mix onto the base of the pastry and spread evenly.
  2. Evenly distribute the baby spinach and salmon pieces in and around the pastry case.
  3. Pour over the egg mixture, making sure it settles around the filling. It is best to pour intermittently to allow the mixture to settle, tap the tin gently to help.
  4. Evenly distribute the grated cheese over the top of the quiche.
  5. Place a few tarragon leaves on top of the quiche and place on a baking tray.
  6. Pop into the preheated oven for 30 - 40 minutes.
  7. The centre will be soft and slightly set when using a skewer to test after 30 minutes, if you find the top is browning too quickly, loosly place a piece of foil on top.
  8. Allow to cool a little before serving, the middle will be very hot.
  9. Serve with a squeeze of lemon juice and some chopped dill.

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Top Tips

  • Delicious hot as a main dish, or cold with new baby potatoes and a salad.
  • Try using feta cheese in place of cheddar. Break up and dot around the top of the quiche.

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Dualit Product Used

We used the Hand Blender with the chopper bowl attachment to make this quiche.