Quiche with salmon and spinach: step-by-step recipe with photos, cooking features, cooking tips

The recipe for an open pie called “quiche” came to us from the province of Lorraine, which is on the border of France and Germany. And in these places, back in the Middle Ages, incredibly tasty pie with various fillings was prepared. Economic German cooks used whatever was at hand as filling. Initially, the dish was called “kuchen”, that is, pie, if translated from German. Later, French chefs turned it into quiche.

Classic recipe Quiche with salmon and spinach on puff pastry

According to the classic recipe, quiche is prepared on puff pastry. It’s better not to buy store-bought, but to make the base yourself. This version of the dough will turn out to be especially tasty, tender, and appetizing. A large amount of fish fillet, herbs, cream and even pine nuts will be used for the filling. The calorie content of the treat will ultimately be approximately 241 kcal per 100 g.

Energy value:

What ingredients will you need?

For the dish you need to take:

• flour – 470-500 g;
• salmon (fillet) – half a kilo;
• butter fat – 380-400 g;
• egg – 1 pc. (in dough) + 2 pcs. (for filling) + 1 pc. (for greasing the pie);
• spinach – 450-470 g;
• water – 1 full glass;
• pine nuts – 2-2.5 tbsp. l.;
• sugar – 3.5-4 tsp;
• garlic – 1 clove;
• olive oil – 1 tbsp. l.;
• butter fat – 3 tbsp. l.

Only the yolk of the egg will be used to brush the pie in the recipe. The protein can be saved for other dishes. Spinach for this recipe works equally well either fresh or frozen. And the number of pine nuts is noted in the already peeled form.

Step-by-step cooking process

The cooking process includes several stages:

1. Water is mixed with sugar and a pinch of salt. Both the sweet and salty crystals should be completely dissolved in the liquid.
2. A raw egg is poured into the water with additives. The liquid is thoroughly shaken.

3. The mixture is poured into the flour and a soft but dense dough is kneaded.
4. The lump is covered with a towel made of natural fabric and left in this form for half an hour.
5. Butter fat is cut into 12 pieces (equal in size). The butter is left at room temperature until it softens well.
6. The prepared dough is kneaded well again. Afterwards it is rolled out into a thin cake. Its thickness should be about 2 mm.
7. The first part of the butter is spread over the flatbread. The base is folded into an envelope so that the fat remains inside, and sprinkled with flour (a small amount).
8. Afterwards, the dough is rolled out again and a second piece of butter is distributed over it. Repeat the procedure until the butter is gone.
9. The finished dough is left in the cool place for half an hour. Then it can be used immediately or stored for 2-3 days in the refrigerator.
10. The spinach for the filling is sorted, washed, and large stems are cut off. The remaining leaves are chopped with a knife. If the greens were frozen, then they are first defrosted and placed in a colander to drain all excess liquid.

11. Already chopped spinach is sent to salted water, brought to a boil and cooked for 1.5-2 minutes. Afterwards, he leans back in a colander. The frozen product does not need to be kept in boiling water beforehand. You can immediately send it to fry.
12. Olive oil is heated in a frying pan and prepared spinach is laid out on it. The greens are salted and cooked until the moisture evaporates. Then add 2 tbsp to the spinach. l. butter, and the product is fried for 2.5-3 minutes.
13. The frying pan with herbs is removed from the heat and its contents are cooled.
14. The fish is washed under running water and thoroughly dried with paper napkins.
15. Salmon fillet is cut into small cubes. During the process, the seeds are removed from them - even the smallest ones. It is convenient to do this with tweezers. Fish bones can ruin the pie filling.
16. The garlic gets rid of the husks and is finely chopped. Another option is to put it through a press.

17. In a spacious bowl, mix herbs, fish, garlic, pine nuts (peeled), eggs for filling, cream. The mass is salted. It’s delicious to season the filling with black pepper and nutmeg. All its components are thoroughly mixed.
18. The puff pastry is rolled out and transferred to a mold coated with a small amount of butter. It is distributed over the bottom and walls of the container.
19. The filling is distributed on top of the base.

20. Strips are made from the leftovers and distributed crosswise on the surface of the treat. In this case, most of the filling should remain open.
21. The pie is coated with the yolk from the remaining egg.

The treat is baked in the oven for just over half an hour at 195-200 degrees.

What can I add?

If desired, additional ingredients can be added to the pie filling. For example, place cherry halves on top of the spinach and fish mixture. Large tomato slices are also suitable for this purpose.

Serving rules, decoration

The fully prepared treat is removed from the oven and coated with the remaining butter. Afterwards, it is advisable to cover it on top with a clean towel made of natural fabric (placing the material on the sides of the mold and not pressing it against the filling) and leave to “rest” for 10-12 minutes. Then the pie is cut into portions and served with tea or coffee. It is delicious to try both while still hot and completely cooled.

Salmon quiche: tips, secrets and ideas from experts

If you decide to make this dish at home, then it will probably be useful for you to get some tips and recommendations for preparing an unusual treat.

1. In addition to salmon, you can also use fillets of other fatty fish, such as trout or salmon, in recipes.
2. If you are adding broccoli to the filling and the cabbage has previously been frozen, you can either defrost it at room temperature until desired condition or blanch it before using.
3. The pie base can be baked for ten minutes before adding the filling itself. This will allow the dough to bake well under the layer of liquid filling. If you are not going to bake it, then roll it out as thin as possible. If the cake is going to be baked, then lay parchment paper on top of it and sprinkle some dried peas. This will make the most beautiful base for the pie.
4. To prevent the thin layer from tearing when moving it into the mold, it is best to roll it out on parchment, covering it with another piece of baking paper. Then the finished base can be placed in a mold directly with paper, removing the top layer of parchment, and then continue to follow the steps of this or that recipe.
5. A variety of ingredients can be perfectly combined with fish in the filling. You can always add any greens, cheese (feta, parmesan, feta cheese, etc.), zucchini, nettles, corn, broccoli, spinach, ham, chicken breast, tomatoes, green peas, carrots, onions and other products to the salmon pie .

By the way, read more on this topic: How to salt salmon at home in a delicious way

With broccoli

Salmon and spinach quiche is a delicious addition to broccoli. With this addition, the filling turns out to be especially healthy, bright, and appetizing. Broccoli works well for this recipe, either frozen or fresh.

Salmon and spinach quiche, recipe with broccoli.

To make the filling more tender and satisfying, cheese is also added to it. It is recommended to take processed dairy product.

What ingredients will you need?

For the dish you need to take:

• processed cheese and flour – 180-200 g each;
• heavy cream – ½ tbsp.;
• full-fat sour cream – 130-150 g;
• butter – 1 whole pack (maximum fat content);
• fresh salmon (clean fillet) – 230-260 g;
• eggs – 3 pcs. (whole) + 1 pc. (yolk only);
• spinach and dill - 1 bunch each;
• broccoli – 130-150 g;
• cognac – 1 tbsp. l.;
• sugar – 1 tsp;
• salt – ½ tsp;
• ice water - 3 tbsp. l.

Step-by-step cooking process

The cooking process includes several stages:

1. The butter is chopped in a blender bowl and combined with flour. Sour cream, egg yolk and cognac are also sent there. An alcoholic drink is added to the dough to make it crispy. Salt and sugar are also added there. Everything is mixed well and crushed.
2. Cold water is gradually poured into the dough. The components are constantly stirred until the mass becomes homogeneous.
3. The baking dish is covered with baking paper. It is also advisable to additionally coat the coating with oil. For example, the remnants of the butter that was added to the dough.
4. The base is laid out in a mold and distributed over the bottom and sides. In this form, it goes into the freezer for half an hour.
5. The remaining raw eggs are poured into a bowl. Cream is added to them. Mix the ingredients lightly with a fork.
6. Remove the skin from the salmon. Only clean fish fillets are used for this recipe. It is cut into small cubes. During the process, you need to carefully check the product with your hands and remove all the seeds from it (even the smallest ones).

7. The fish is poured into the egg-cream mixture. Broccoli is also added there. The cabbage is pre-washed and finely chopped with a sharp knife. If the green “umbrellas” have very thick legs, then they are pre-cut.
8. The future filling includes soft processed cheese and half of chopped dill. All components are mixed and the mass is set aside to settle a little.
9. The cooled cake in the mold is removed from the freezer and covered with frequent punctures using a fork over the entire surface. This is necessary so that the base does not swell during baking.
10. The cake goes into the oven for a quarter of an hour at 210-220 degrees.
11. When the base is sufficiently baked, it is slightly cooled and covered with filling. First, spinach is placed on the crust - it is pre-washed, coarsely chopped and doused with boiling water.

12. The cheese and fish filling is poured on top of the spinach.
13. The oven heat is reduced to 195-200 degrees. The cake in the mold is placed in it and left to bake for about a quarter of an hour.

When fully prepared, the quiche can be removed from the oven, transferred to a plate and left to steep for a few minutes. It should cool slightly.

Rules for serving dishes, decoration

The resulting pie is decorated with the remaining greens on top. The dill is first washed, dried and finely chopped. For decoration, you can take pickled cherry tomatoes or any greens. You can also use processed cheese to decorate the treat. To do this, using a culinary bag, miniature appetizing roses or other shapes are placed on the surface of the baked goods.

Quiche with salmon and spinach

Preparation time: 40 minutes

Will be ready in: 1 hour

Traditional French open pie filled with tender salmon, sweet corn and healthy spinach. Delicate creamy sauce and aromatic cheese make the taste of the dish even more refined.

We recommend

• Salmon Santa Bremor lightly salted fillet piece 300g, Russia
• Wheat flour Prosto Azbuka premium 2 kg, Russia
• Parmesan cheese 40% Laime 200 g, Russia
• Chicken egg Simply ABC C0 from free-range chickens 10 pcs, Russia

Ingredients

In a slow cooker

Salmon and spinach quiche can be easily prepared in a slow cooker. According to what is published later in the article, the filling is laid out on homemade shortcrust pastry. The main thing is to make the base unsweetened. Shortbread dough can be prepared in advance in large portions and subsequently stored in the freezer for a long time. And before culinary experiments, remove and defrost.

What ingredients will you need?

For the dish you need to take:

• flour – 570-600 g;
• butter fat – 280-300 (in dough) + 1 tsp. (in the filling);
• salmon - half a kilo;
• water – 170-180 ml;
• salt – 1 tsp;
• spinach and cauliflower – 180-200 g each;
• cherry – 7-8 pcs.;
• vinegar - 3 tbsp. l.;
• eggs – 3 pcs.;
• low-fat cream - 1 tbsp.;
• Dijon mustard – 3 tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. The butter and water for the dough are placed in the refrigerator in advance.
2. The flour is sifted in a bowl and mixed with already cold, but not yet frozen butter fat, previously cut into small cubes.

3. The dough components can be rubbed well by hand.
4. Salt is diluted in water and vinegar is poured in. Everything mixes well.
5. The flour and butter are transferred to the table, and a depression is made in the middle of the pile. Cold water is gradually poured into it. The resulting mass is gradually rubbed with your palms. In this case, each time the mass must be collected again into a pile.
6. The resulting dough is formed into a ball and covered with cling film. In this form, it is sent to cool for 1 hour.
7. The fully prepared pie base is removed from the refrigerator and kneaded by hand. You can then use it for baking.
8. The dough is rolled out into a thin layer. Its thickness should be no more than 3 mm. The dough is placed in a multicooker bowl, greased with a thin layer of butter.
9. The container should form a base with sides approximately 2 cm in height.
10. For the filling, spinach is washed and finely chopped. Afterwards, pour boiling water over it and place it in a colander so that all the liquid drains from it.
11. The cabbage is pre-boiled in salted water and separated into individual inflorescences.
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12. Fish fillet is cut into thin and long strips. During the process, you need to try to remove all the bones from the salmon - even the smallest ones.
13. All ingredients prepared for the filling are mixed.
14. To fill, beat the contents of raw eggs with cream and mustard. The resulting mass is poured over the filling and distributed evenly.
15. The cherry halves are laid last on top of the fish with all the additives. You can take more tomatoes.

The device is turned on in baking mode for 60-65 minutes. During this time, do not open the lid of the “kitchen aid”.

Rules for serving dishes, decoration

The resulting pie is first left for a quarter of an hour in an already open slow cooker. Then it is taken out onto a wire rack and cut into small portions. The treat is delicious served with herbal tea, coffee, or cold milk.

With cheese

Quiche is delicious to cook with a variety of original fillings. You can add cheese to salmon and spinach. For example, a curd product will fit perfectly into the recipe. With this cheese, the filling will have a delicate creamy flavor.

You can take either classic cottage cheese without any additives, or a version with herbs, garlic, sun-dried tomatoes, and mushrooms.

What ingredients will you need?

For the dish you need to take:

• flour – 2 tbsp;
• spinach – 150-170 g;
• butter fat – 80-90 g;
• egg – 5-6 pcs. (depending on size);
• fish fillet – 370-400 g;
• salt – 5-6 g;
• soft curd cheese – 180-200 g;
• cream – ½ tbsp.

Step-by-step cooking process

The cooking process includes several stages:

1. The butter is removed from the refrigerator in advance and cut into small cubes. In this case, the product should already be quite soft.
2. The prepared butter cubes are placed in a food processor or any suitable sized container. They are ground together with flour until they form fine crumbs. The most convenient way to do this is simply with your fingers.
3. The contents of raw eggs (2-3 pcs.) are poured into the resulting crumbs. A large ball is rolled out of the mixed ingredients. It should be quite dense. Sometimes you have difficulty rolling the dough into a ball. 1 tbsp will correct the situation. l. water. The liquid should be ice cold.
4. The prepared dough is sent to the refrigerator and left for at least a quarter of an hour.
5. Afterwards, the mass is removed from the cold and laid out in a mold. The dough is distributed in a thin layer throughout the container. Its thickness should be approximately 5-6 mm. Be sure to form the sides. Their height should be about 3-3.5 cm.
6. Using a fork, make shallow punctures in the dough. They are needed to prevent the dough from rising during baking. With punctures, the base will be as neat as possible.

7. The spinach is thoroughly washed with running water. Afterwards it is cut coarsely. You can simply tear the greens with your hands.
8. The salmon is washed, dried to remove excess moisture, and then cut. It is best to chop it into miniature and equal-sized cubes.
9. The contents of the remaining raw eggs are poured into a bowl. Cream and cottage cheese are also sent there. The components are whipped together with a mixer. The mass should be as homogeneous as possible.
10. The top of the dough is evenly covered with spinach. Fish pieces are also laid out. The filling is filled with creamy cheese mixture. The liquid part should be contained by the sides of the pie so that it does not spill over. If necessary, they can be further strengthened. A properly prepared filling will subsequently harden and harden well. When bitten, you will feel its soft, delicate consistency.
11. The oven is heated to 175-180 degrees. The form with all the content is sent to it.

The pie bakes for just under half an hour. If necessary, you can add another 7-10 minutes.

Rules for serving dishes, decoration

The finished cake is removed from the mold and cooled. It turns out equally tasty both when still warm and when it has completely cooled down. If desired, you can sprinkle a whole handful of finely chopped fresh herbs on top of the treat.

Nutritional and energy value:

With leeks

Quiche with salmon and spinach can be complemented with leeks. The more greens in the filling, the brighter and more aromatic it will be. You can also experiment with spices in the filling.

For example, take for her not only ground black pepper, but also oregano, chili, and basil.

What ingredients will you need?

For the dish you need to take:

• flour – 210-230 g;
• salmon fillet – 420-440 g;
• butter fat – 130-140 g;
• spinach – 1 large bunch;
• leek – 70-80 g;
• cold water – 60 ml;
• salt – 2 pinches;
• cheese – 130-140 g;
• eggs – 3 pcs.;
• cream – 1 tbsp;
• spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The flour is sifted through a sieve. Afterwards it is mixed with butter fat and chopped together. The components are rubbed with your fingers until crumbly.
2. The dough is rolled into a ball, wrapped in film and put in a cool place for at least a quarter of an hour.
3. Fish fillet is chopped into cubes, onions and spinach are chopped into cubes.

4. The dough is removed from the cold and placed in a mold. The top is covered with the filling components prepared in the previous step.
5. All that remains is to pour the eggs whipped with cream and mixed with cheese shavings over the products.

The pie is baked in the oven at 195-200 degrees for about 40 minutes.

Rules for serving dishes, decoration

Baked goods can be served both warm and cooled. The pie is first cut into small portions.

Collection by Tatyana Dunaeva • Last updated: 13 days ago

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Recipe – Quiche with leeks

In cream

Quiche with salmon and spinach turns out especially tasty and juicy when topped with cream. For this recipe, you can take fish not only fresh, but also smoked. With such salmon, the taste of the pie will be with an original bright note. The easiest way is to take puff pastry, prepared in advance yourself.

What ingredients will you need?

For the dish you need to take:

• smoked salmon and cheese – 180-200 g each;
• puff pastry – half a kilo;
• fresh spinach – 70-80 g;
• eggs – 3 pcs.;
• heavy cream – 1 tbsp;
• milk – ½ tbsp.;
• nutmeg – 1 pinch;
• butter - for greasing the pan.

Step-by-step cooking process

The cooking process includes several stages:

1. Raw eggs are beaten with cream and milk. Add half the grated cheese and nutmeg to the resulting liquid.
2. The dough is rolled out and placed in an oiled pan. High sides are formed.
3. The spinach is washed, dried, cut into strips and distributed over the dough. If the greens were frozen, then they should be squeezed out well first.
4. The fish is placed on top. First, the salmon is skinned and chopped into small cubes. During the process, all the bones are removed from the fish.
5. Salmon pours into spinach.
6. The filling is covered with filling. The remaining grated cheese is poured on top.

The container with the pie is sent to the oven, preheated to 175-180 degrees. The treat is baked at 35-40 degrees.

Rules for serving dishes, decoration

The finished pie is removed from the oven. It can be decorated upon request. You can use fresh herbs for this. For example, sprinkle chopped dill.

STEP-BY-STEP COOKING RECIPE

Chop the cold butter and flour until crumbly, add the egg, salt and, if necessary, a little milk. Quickly knead the dough. Place the dough in the refrigerator for 20 minutes. Roll out to the size of the mold. Place the pan with the dough in the freezer for at least 20 minutes. To prepare the filling, chop the spinach, melt the vegetable and butter in a frying pan and simmer the spinach for a few minutes. Cool, squeeze, salt, add pepper. In a mixer, beat eggs, cream and milk. Add 100 g of grated cheese. Beat again. Cut the fillet into small pieces of the same size. Place them on the dough. Place spinach on top. Pour in milk and cheese mixture. Sprinkle with remaining cheese and bake for 40 minutes at 160°C.

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COMMENTS

Useful tips and tricks

The following tips will help you prepare a delicious juicy quiche:

• if the spinach is taken frozen, and the recipe recommended fresh, then the specified amount of greens should be doubled;
• For the filling, not only salmon is suitable, but also other varieties of red fish - salmon, trout, pink salmon;
• you can take both fresh and salted or smoked fish;
• spinach is delicious to combine with additional herbs - arugula, parsley, dill;
• Tomatoes in any form will add juiciness to the filling - for example, halves of sweet cherry tomatoes.

Quiche stuffed with salmon and spinach can be deliciously prepared in a variety of recipes. These are options with cheese, broccoli, leeks, cream. Among them there are both dishes from the oven and from a slow cooker.

Quiche with salmon and spinach

I cook quiche or open pie very often! It's quick, easy and always delicious. I cook it with meat, fish or just vegetable filling. But perhaps my favorite one is with salmon. In addition, I took frozen spinach (fresh is also possible), or boiled broccoli (for those who don’t like spinach). I used sour cream and cottage cheese as a filling, but it would also be good with Feta, cream or just milk, and even kefir.

It is better to use fresh fish, it is delicious with red fish, but you can try it with white fish, I think it will be good too.