Ingredients

1 roll puff pastry
200 g chopped spinach, fresh or frozen
200 g salmon, fresh or frozen
3 eggs
  salt, pepper

Recipe steps

1

Cook the spinach in a frying pan

2

Cook the salmon (steam or unsalted water).

3

In a bowl, break the eggs, add the cream, 30 grams of Emmental, salt, pepper and a pinch of nutmeg

4

Arrange the dough in a baking pan

5

Spread on the spinach and then the chopped cooked salmon. Sprinkle with the herbs

6

Pour the cheese mixture over the salmon, sprinkle with remaining grated Emmental cheese

7

Bake in a preheated oven (gas mark 9) for 25 to 30 minutes until the quiche is well browned

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