Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
1 hour 15 min.
Easy
2 people
8 IngredientsLast modified on: April 17th 2022
For 2 people, you will need:
- 1
135 ml cooked spinach - 2
85 ml smoked salmon - 3
quiche filling mixture - 4
100 ml shortcrust pastry (pâte brisée) - 5
3 leaves Basil - 6
20 ml Comté cheese - 7
fine (or table) salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Preheat the oven to 360°F (180°C).
Roll out dough, and line the tin.
Roll out dough, and line the tin.
Stage 2 - 5 min.
Place half the smoked salmon slices in the bottom.
Stage 3 - 3 min.
Snip basil roughly.
Stage 4 - 3 min.
Distribute half the spinach and all ofthe basil over the salmon.
Stage 5 - 3 min.
Pour over 1/3 of the quiche mixture.
Stage 6 - 3 min.
Add rest of salmon slices...
Stage 7 - 3 min.
...the remaining spinach...
Stage 8 - 3 min.
...and finally pour over the remaining mixture...
Stage 9 - 3 min.
.. to ½ centimetre from the top of the tin, then spread grated cheese over the surface.
Stage 10 - 40 min.
Put in the oven, on a low shelf to cook the base of the quiche well, and bake for 30 to 40 minutes.
Stage 11
Serve warm or cold.
Remarks
You can replace the shortcrust dough by puff pastry for a more sophisticated dish.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Nicolas.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 460 RDI=40 % | 510 RDI=80 % | 1,140 RDI=60 % | 4,790 RDI: 60 % |
| Per 100 g | 30 RDI=10 % | 90 RDI=8 % | 100 RDI=20 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 90 RDI=30 % | 230 RDI=20 % | 250 RDI=40 % | 570 RDI=30 % | 2,390 RDI: 30 % |
How much will it cost?
- For 2 people : 4.65 €
- Per person : 2.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, bread-crust quiche, Quiche Lorraine, Cabbage and cheddar quiche, Deep leek and potato quiche, ... See them all 12
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Spinach parmentier, Thin spinach and potato tart, Fish terrine with spinach and tomatoes, Poached eggs with spinach and Comté milk, ... See them all 36
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, Tarte à l'coloche, Leek and Mimolette tart, Rata-tart, Paté en croute (terrine in a pie crust), ... See them all 16
Smoked salmon
Like these other recipes: Creamy cauliflower with smoked salmon, Cucumber and salmon salad, Surprise bread, Cubed salad, Salmon rillettes, ... See them all 13
Other recipes you may also like
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.February 21th 2011336 K5 55 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020504 K 25 3 hours 60 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022540 K4.5 1 hour 4 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018418 K4.8 7 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.February 21th 2011268 K 24 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe
Thank you so much for inviting me to see the new version of your website. It looks fabulous!!!
Of course, this recipe looks mighty tasty too. I really appreciate all the information it includes. The pictures are picture perfect and the step by step directions are very helpful.
Thank you so much for sharing, JH...