Quiche with salmon and spinach on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/kish-s-lososem-i-shpinatom/

      Notes on the ingredients:

      Fish. Any salmonid will work for the filling – salmon, Norwegian trout, coho, feta and even pink salmon. Alternatively, you can make this pie with white fish like cod, sea bass or seabass.

      Spinach. In the recipe I use fresh spinach, but frozen will also work. In the latter case it’s better to buy whole frozen leaves rather than chopped. The chopped option is also possible, but it will just be evenly distributed in the filling and won’t provide any texture.

      The weight of fresh spinach is given including the stems, which are then removed. The required weight of frozen spinach after thawing and lightly squeezing out the liquid should be about 160 g.

      Cheese. I use feta for the filling, but brynza works just as well.

      Dill. As I mentioned in the introduction, it adds a light and very appropriate flavor accent. If you absolutely don’t like dill, you can simply omit it.

      Eggs. The recipe uses medium eggs — S-1 or M. By weight this is about 50–55 g without the shell.

      Sour cream. Fat content 20–25%. In the quiche filling you can replace it with cream of 20–35% fat.

      Flour. As with any shortcrust pastry, it’s better to use weak (low-protein) premium flour — about 10.5 g protein per 100 g is ideal.

      Butter. The ideal fat content of the butter for this recipe is 82.5%. The minimum is 72%. In that case the dough will be less flaky and more homogeneous. Overall, that’s acceptable here.

      Let’s move on to the preparation.

      Make the dough. Put the flour, salt and cold butter cut into cubes into the bowl of a blender.

      Pulse until you get a coarse, fatty crumb.

      Pour in the water and mix the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will become tough.

      Form the dough into a disc, wrap it in plastic wrap and place it in the refrigerator for 30–40 minutes.

      Roll out the chilled dough into a sheet about 3 mm thick and place it in the pan.

      Prick with a fork.

      Place foil or parchment on the dough and add a weight — beans, peas, rice or metal weights. I used pearl barley.

      Put into an oven preheated to 180°C for 10 minutes. Then remove, take off the foil and weight and put back into the oven for another 10 minutes. Remove, do not turn off the oven.

      Prepare the filling.

      Cut the salmon fillet into cubes. Add a little salt and mix.

      Cut the feta slightly finer than the salmon.

      If you are using fresh spinach, the procedure is as follows.

      Remove the stems from the spinach leaves.

      Place a deep skillet over medium heat, pour in a couple of tablespoons of water and add the spinach.

      Cover with a lid for a couple of minutes, then uncover and cook, stirring, until the spinach loses volume and the excess liquid evaporates. Watch that the spinach doesn’t burn!

      If you have frozen spinach, you just need to thaw it and squeeze out the water.

      In the baked crust layer the fish, alternating with the spinach.

      For the custard combine the eggs, sour cream, finely chopped dill and whisk with a fork or whisk until smooth. Salt to taste, keeping in mind that salty feta will also be added to the filling.

      Pour the filling into the quiche, trying to distribute it evenly. Arrange the feta on top.

      Put the pan in the oven (already preheated to 180°C) and bake for about half an hour, until the filling sets and is lightly browned.

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

      Enjoy your meal!

      This recipe has been tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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