Savory Salmon, Feta, and Spinach Quiche

Recipe:

Ingredient Notes:

• Fish. Any salmon – Atlantic Salmon, Norwegian Trout/Arctic Char, Coho Salmon, or even Pink Salmon – is suitable for the filling. As an alternative, you can prepare this quiche with white fish like Cod, Rockfish, or European Sea Bass (Branzino).
• Spinach. In the recipe I use fresh spinach, but frozen spinach will also work. If using frozen, it is best to buy whole leaves, not chopped. While the chopped version is possible, it will simply blend into the filling and won’t give any texture.
  The weight of fresh spinach is given with the stems. The required weight of frozen spinach after thawing and lightly squeezing out the liquid should be about 160g.
• Cheese. I use Feta for the stuffing, but Bryndza will work just as well. For a more classic quiche flavor, you can also substitute it with Gruyère or Sharp Cheddar.
• Dill. As I wrote in the preface, it brings a light and very appropriate flavor accent. If you fundamentally do not like dill, you can simply omit it.
• Eggs. The recipe uses eggs of medium size. By weight, this is about 55–60 g per egg without the shell.
• Sour cream. The fat content is 20-25%. For the quiche filling, you can replace it with heavy cream (30-35% fat) or crème fraîche.
• Flour. As with any shortcrust pastry, it is best to use a low-protein flour (about 9-10%). All-purpose flour works well.
• Butter. The ideal fat content of butter for this recipe is 82.5%. The minimum is 72%. If you use the minimum, the dough will be less flaky and more uniform, which is still acceptable in this case.

Let’s start cooking!

Make the dough. Place the flour, salt, and diced cold butter in a food processor.

Pulse until the mixture resembles coarse, fatty crumbs.

Pour in the water and knead the dough as quickly as possible. Do not knead for too long; otherwise, the butter will melt, and the dough will be rock hard.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30-40 minutes.

Roll the chilled dough out into a 3 mm-thick layer and place it in a baking pan.

Prick it with a fork.

Cover the dough with foil or parchment paper and place a weight on top, such as beans, peas, or rice. In my case, it’s barley.

Bake in a preheated 180°C (355°F) oven for 10 minutes. Then, remove the foil and weight, and bake for another 10 minutes. Take it out without turning off the oven.

Prepare the filling.

Cube the salmon fillet. Add a little salt and mix.

Cut the feta into cubes slightly smaller than the salmon cubes.

If you are using fresh spinach, follow these steps.

Remove the spinach leaves from the stems.

Place a deep frying pan over medium heat, add a couple spoonfuls of water, and then add the spinach.

Cover with a lid for a couple of minutes. Then, open the lid and cook, stirring, until the spinach shrinks and the excess liquid evaporates. Make sure the spinach doesn’t burn!

If you have frozen spinach, just defrost it and squeeze out the water.

Place the fish and spinach in the baked base.

To make the filling, combine the eggs, sour cream, and finely chopped dill. Beat the mixture with a fork or whisk until smooth. Add salt to taste, keeping in mind that the filling will also contain salty feta.

Pour the filling into the quiche, distributing it evenly. Place the feta on top.

Place the pan in the preheated oven at 180°C (355°F) and bake for about 30 minutes, until the filling is set and lightly golden brown.

Let the quiche cool in the pan for about 15 minutes, then serve.

Enjoy!

This Savory Salmon, Feta, and Spinach Quiche recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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