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Quiche with Wild Alaska Salmon, Spinach and Pine Nuts

Quiche with Wild Alaska Salmon, Spinach and Pine Nuts
Perfect for a party or a picnic, this colorful and savory quiche uses fresh (or canned) salmon as a base.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 65 minutes
  • Servings: 6 to 8
  • Yield: 6 servings


  • 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


  1. 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.

  2. 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.

  3. Step 3 Make the quiche filling

    Mix the eggs, cream, cheese and salt, to taste. Add in salmon and spinach.

  4. 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.

  5. 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.