Quiche with Wild Alaska Salmon, Spinach and Pine Nuts
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Servings: 6 to 8
- Yield: 6 servings
Ingredients
Tart Crust
- 1 1⁄2 cups flour
- 1⁄2 cup cold butter, cubed
- 1 egg, slightly beaten
- 1 tablespoon plus 1 teaspoon cold milk
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
Filling
- 1 teaspoon each vegetable oil and butter
- 7 ounces Alaska salmon, fresh or thawed (or a 6 to 7 ounce can of pink salmon, drained), cut into chunks
- 5 ounces fresh spinach, chopped
- 2 eggs, slightly beaten
- 1⁄3 cup light cream
- 1⁄2 cup grated hard cheese (such as Cheddar, Gruyere or Mozzerella)
- 2 tablespoons pine nuts, toasted
- salt, to taste
Preparation
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Step 1 Prepare crust
In a bowl, add the cold cubes of butter to the flour. Rub the butter between your fingers into tiny pieces/crumbs. Mix in the egg, cold milk, salt and sugar. Form into a ball then roll out the dough between 2 pieces of parchment paper. Place parchment on a tray; refrigerate pastry for 30 minutes.
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Step 2 Cook the salmon
Heat the vegetable oil and butter in a pan over medium heat. Add the salmon chunks; saute until exterior is cooked. Stir in the spinach to wilt it. Remove pan from heat; cool.
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Step 3 Make the quiche filling
Mix the eggs, cream, cheese and salt, to taste. Add in salmon and spinach.
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Step 4 Par-bake the crust
Heat oven to 375F. Line a tart pan (with removable bottom) with the chilled dough. Prick the interior bottom of the crust with a fork. Bake for 15 minutes; remove from oven.
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Step 5 Prepare and serve
Pour the filling into the tart crust. Sprinkle on the pine nuts. Bake for 15 to 20, until toothpick inserted near center comes out clean. Let set 5 minutes before serving.
