Best Salmon Spinach Quiche
This Salmon Spinach Quiche is easy and delicious, made with a buttery homemade pastry crust, creamy egg custard, flaked salmon, nutrient-rich spinach, and your favorite cheese! It’s easy to make for the family during the week and has a wow factor to impress your dinner guests.
Servings: 8 slices
Calories: 331kcal
Equipment
- 1 mixing bowl
Ingredients
For the crust
- ½ cup butter softened, (cut in cube packed)
- 1 and ⅓ cup flour
- ¼ cup water cold
- 1 pinch salt
For the filling
- 1 can salmon flacky
- 1 cup baby spinach
- 4 eggs medium
- 200 ml milk 2%
- ½ cup sour cream
- 1 cup shredded cheese cheddar, old cheddar, swiss
Instructions
- For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add in the water gradually as you might need a few drops less. Form into a ball and set in the fridge for 20 minutes or so.
- Roll the dough on a lightly floured surface or using the palm of your hand directly in the pie dish (see pictures in the post).
- Preheat the oven at 400F.
- For the Quiche filling
- Wash, rinse and chop the spinach.
- In a bowl, whisk the eggs and add in the milk and the sour cream. Mix and add salt and pepper to taste.
- Add the salmon and spinach directly on the crust and spread evenly. Pour the mixture over. Sprinkle the cheese over.
- Bake in the oven for 30 minutes or until the crust is golden and the top also.
- Slice and enjoy!
Notes
- Make a double batch and freeze it before cooking it or after cooking and cooling it.
- Use a store-bought crust if you are in a rush.
- Make a few crust and freeze them and thaw it out overnight before using it.
- Store in an air-tight container in the fridge for 2-3 days.
Nutrition
Calories: 331kcal | Carbohydrates: 18g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 244mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1061IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg