Quiche with Spinach, Salmon and Bechamel
Salmon quiche is super delicious, especially when it’s made right. Crumbly and buttery pastry base packed with fresh ingredients is a recipe for success – salmon, spinach and tomatoes captured in the thick and silky bechamel.
I know what you might think. That it all sounds a bit too complicated and time-consuming. It’s really not, the filling and even pastry are easy to make. You can prepare all the components in advance to just assemble the whole quiche later for a fresh and hassle-free lunch, brunch, or summer garden party.
You can definitely use shop-bought crust but with this recipe, you really don’t have to worry as it is super easy and you will be so happy you took this step to make your own.
In this recipe, we will steam the salmon over boiling water, cook the spinach without any oil and add some fresh tomatoes on top. Well, that’s healthy…but the bechamel – made with butter, flour and milk it’s no the healthiest but definitely extra delicious. If you want to keep it super healthy you can use natural yoghurt mixed in with 2 eggs, also will work.
So, try this recipe and let me know how it went in the comments below. I will definitely come back to you with more delicious quiche recipes.
Quiche with Spinach, Salmon and Bechamel
Ingredients
Base
- 125 g Butter
- 1 1/4 cup Flour
- 3 tbsp Cold Water
Filling
- 300 g Baby Spinach washed and drained
- 240 g Salmon
- 1 Garlic Clove
- 2 Tomatoes
- Salt & Pepper
Bechamel
- 50 g Butter
- 5 tbsp Flour
- 500 ml Milk
- 1 Egg
- 1/4 tsp Nutmeg
- Salt & Pepper
Instructions
- To prepare the crust place butter, flour, water and pinch of salt in a large bowl. Using your hand combine all the ingredients together until dough is smooth. Make it a bit flat, cover with foil and place in the fridge for some time.
- Meanwhile, season the salmon with some salt and pepper and steam for 20 min. While that’s cooking prepare spinach. Cook it in a large pan with crushed garlic and a pinch of salt and pepper for about 10 min.
- Place cooked spinach in a sieve over a bowl to drain any access water. Slice tomatoes into thicker slices and set aside.
- To make bechamel sauce melt butter in a small pot. Add flour, mix well and let it cook together for 2-3min. Add milk and nutmeg. Keep mixing until the sauce start thickening. Season with salt and pepper to taste. Once it’s cooled down, mix in 1 beaten egg.
- Preheat oven to 180C. To prepare your quiche tin (I use 25cm with a loose base) simply grease all the edges and the base with butter.
- Take out the pastry from the fridge and roll it with a rolling pin on a floured surface into a round shape, around 2 cm thick. Place the pastry in the baking tin and make sure all the edges are covered. Pierce holes with a fork on the base of the tin. Place ceramic baking beans (rice or heavy beans) over some parchment paper to weight down the pastry while baking.
- Place in the oven and bake for about 15 min. After that time, remove the baking beans and place the tin back in the oven and bake until the pastry gets a bit golden grown – around 5 min.
- Take out the pastry and assemble the filling. First place spinach following with salmon and then slices of tomatoes on top. Pour over bechamel sauce. Make sure to cover the whole surface. Place in the oven and bake for another 30-40 min.
- Enjoy while it’s still warm with a squeeze of fresh lemon juice.