SUPPORT   +65-6250 6888

SAFETY NOTICES   Learn more

SALMON & SPINACH QUICHE


INGREDIENTS | SERVES 8

CRUST
350g All-Purpose Flour
1 tsp Salt
140g Cold Butter
3-5 tbsp Very Cold Water

FILLING
110g Salmon Boneless Fillet
1 cup Frozen Spinach, thawed and drained
1 clove Clove Garlic, minced
6 Eggs
½ cup Heavy Cream
¼ cup Milk
3 tbsp Flour
½ tsp Baking Powder
½ tsp Salt

CRUST
1) Sift the flour and salt into a food processor or a large bowl. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15mins.
2) Preheat oven to 180°C. Roll out the pastry on a lightly floured surface then line a tart tin. Line pastry case with baking parchment. Fill with baking beans, then bake blind for 20mins.
3) Remove beans and paper then bake for another 5mins until pale golden. Turn down the oven to 160°C. Trim the edges of the pastry case with a sharp serrated knife.

FILLING
1) In a large mixing bowl, whisk together eggs, garlic, cream, milk, flour, baking powder and salt. Stir in smoked salmon and spinach until evenly distributed.
2) Pour mixture into baked crust. Place in oven and bake until the center is set - about 45mins for a standard pie plate. Check after 35mins to ensure it does not over cook.

COOKING TIP
Blind baking the crust is important. If you pour the egg custard into an unbaked crust, the liquid will seep into the crust, and preventing it from crisping up.

Credits to Chef Haziqah (SSA Culinary Institute)
Recipe prepared with Ariston Ovens FI7 891 SP IX A AUS, FI5 854 P IX A AUS (and) Induction Hob NIG 720 BS.

FI7 891 SP IX A AUS

FI5 854 P IX A AUS

NIG 720BS