Spinach and Salmon Quiche

Ingredients

• 200 g spelt whole‑grain flour
• Salt
• 150 g butter
• 500 g salmon fillet
• 200 g fresh spinach
• freshly ground nutmeg
• 4 eggs
• 150 ml whipping cream
• 400 g cream cheese
• 100 g freshly grated cheddar
• pepper (ground)
• 1 egg yolk

Instructions

1. 1.

   Mix the flour with a pinch of salt. Sprinkle 120 g butter in flakes over it and knead with 50 ml cold water into a smooth dough. Wrap in cling film and chill for about an hour.

2. 2.

   Meanwhile, rinse the salmon fillet and pat dry with paper towels. Dice the fish into small cubes. Wash and shake off excess water from the spinach; cut half of it into strips.

3. 3.

   Heat the remaining butter in a pot and wilt the spinach strips while stirring. Season with salt and nutmeg.

4. 4.

   Roll out the dough on a floured surface into a circle. Line a tart tin with parchment paper and place the dough as the base. Trim any excess dough and, if desired, shape the edge into a wavy pattern. Distribute the spinach and salmon over it.

5. 5.

   Whisk together the eggs, cream, cream cheese, and cheddar until smooth. Season with salt and pepper. Spread the remaining spinach leaves over the filling and pour the egg mixture on top. Beat the egg yolk with the cream and brush it around the dough edge. Bake in a preheated oven at 200 °C (180 °C fan; gas mark 3) for about 30 minutes, until the egg mixture is fully set.

6. 6.

   Serve warm or at room temperature as desired.