Salmon and Spinach Quiche (10-Minute Prep)

a slice of salmon and spinach quiche on a plate.

Salmon and Spinach Quiche (10-Minute Prep)

4.91 from 10 votes

This salmon and spinach quiche is a flavorful and hearty dish that combines a flaky puff pastry crust with a filling made with fresh salmon, spinach, and cheese. You can serve it as a main course for lunch or dinner, or slice it into smaller portions as an appetizer or party food.

Course: Main

Cuisine: French

Yield:

Calories: 381kcal

Author: Emma Choi

Prep Time: 10

Active Time: 40

Total Time: 50

Equipment

Round cake pan (9-inch / 23 cm diameter) or
Tart pan

Ingredients

1 sheet ready-rolled puff pastry , or shortcrust pastry
300 g fresh salmon , cut into approximately ½-inch / 1 cm cubes
250 g frozen spinach
4 garlic cloves , minced
½ onion , finely chopped
1 tbsp all-purpose flour
5 medium eggs
240 ml heavy cream
60 g shredded cheese
salt and pepper

US - M

Instructions

Prepare the vegetables – Cook the onion, garlic and spinach in a pan over medium heat for 2–3 minutes, until the excess moisture from the spinach has evaporated. This helps prevent a watery quiche.
Assemble the filling – In a bowl, combine the eggs, flour, cream, shredded cheese, salt and pepper. Whisk everything together, then add the onion, garlic, spinach and salmon.
Prepare the pastry – Line the pan with the puff pastry, keeping its parchment paper underneath, then prick the base with a fork.
Pour the egg mixture into the pastry.
Bake the quiche – Bake for about 40 minutes in an oven preheated to 190°C / 375°F, until the top is golden and the filling is set in the center. In a 9-inch / 23 cm cake pan, allow approximately 40 minutes. If using a wider tart pan, the quiche will be thinner, so start checking it earlier. The quiche is ready when the edges are firm and the center is no longer liquid. Let it rest for 10 minutes before slicing.

Notes

1. Pastry: Puff pastry is ideal for this quiche, but shortcrust pastry works too. Choose whichever texture you prefer.

2. Shredded cheese: I use a shredded cheese blend made for gratins, but any mild shredded cheese will work.

Nutrition