If you’re looking for a dish that feels both indulgent and nourishing, the Salmon and Spinach Quiche Recipe will quickly become your go-to favorite. This quiche perfectly balances the richness of creamy eggs and Gruyere cheese with the fresh, vibrant notes of spinach and delicate cooked salmon. With a homemade spelt wholemeal pastry crust that adds a lovely nutty texture, this recipe elevates a classic quiche into something truly special. Trust me, once you make this Salmon and Spinach Quiche Recipe, you’ll want to share it with everyone you know!
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a gorgeous quiche that bursts with flavor and texture. Each component plays a vital role, from the flaky spelt pastry crust to the creamy filling and fresh herbs.
- Spelt wholemeal flour: Provides a wholesome, slightly nutty base for the pastry that’s both flavorful and sturdy.
- Fine salt: Enhances all the natural flavors in the dough and filling.
- Unsalted butter: The key to a perfectly flaky and tender crust when cold and cubed, plus some for greasing.
- Ice cold water: Helps bring the pastry dough together without melting the butter.
- Knob of butter or olive oil: Used to gently sauté the onions and garlic, adding savory depth.
- Small brown onion: Provides a subtle sweetness once caramelized, balancing the quiche’s richness.
- Large garlic clove: Adds a bright, fragrant punch to the filling.
- Cooked salmon: Flaked into chunks for a tender, flavorful protein layer.
- Fresh spinach: Blanched to maintain vibrant color and a soft but slightly firm texture.
- Large eggs: The binding agent that creates the quiche’s creamy custard filling.
- Double (heavy) cream: Rich and silky, it perfects the luscious consistency of the custard.
- Fresh dill: Offers a fragrant herbal note that pairs beautifully with salmon.
- Gruyere cheese: Grated cheese that melts smoothly, bringing a toasty, nutty flavor.
- Sea salt flakes and pepper: Season generously to taste for that perfect finishing touch.
How to Make Salmon and Spinach Quiche Recipe
Step 1: Prepare the Spelt Wholegrain Pastry Case
Start by preheating your oven to 180°C (350°F) and greasing a loose-bottomed tart tin. Creating the crust is a hands-on, rewarding part of this recipe. Mix your spelt flour with salt and cold butter in a food processor or by hand until crumbly like sand. Add ice water slowly until it forms a dough, then shape and roll it out carefully so it fits snugly into the tart tin. The goal is a pastry that will bake to golden perfection, firm enough to hold your savory filling without sogginess.
Step 2: Blind Bake the Pastry
Once your dough is in the tin, prick the base with a fork, chill it to set, then line it with crumpled greaseproof paper filled with baking beans. Bake for 20 minutes, remove the beans and paper, then bake for another 10 minutes until beautifully golden. This crucial step ensures your quiche crust is crisp, not damp, making every bite perfectly textured.
Step 3: Cook the Filling Ingredients
While the pastry bakes, sauté finely chopped onion in your butter or olive oil over medium-high heat until it’s just starting to brown, then add minced garlic and cook until fragrant. These aromatic ingredients create a savory foundation for the filling. Next, flake your cooked salmon into bite-sized pieces and get your spinach ready by blanching it with freshly boiled water. Dry it well to avoid excess moisture in the quiche.
Step 4: Assemble the Quiche Filling
Scatter the cooked onion and garlic evenly over your baked pastry base, then layer the flaked salmon and fresh spinach on top. Lightly beat the eggs, heavy cream, and finely chopped dill together with salt and pepper, then sprinkle two-thirds of your grated Gruyere over the spinach. Pour the egg mixture over everything carefully, and finish with the remaining cheese for a golden cheese crust as it bakes.
Step 5: Bake to Perfection
Bake your assembled quiche for 35-40 minutes until the top is golden and the custard is set with a gentle wobble in the middle. This balance keeps your quiche creamy inside without being runny. Allow it to cool and set for about 20 minutes before serving so the flavors can meld and the quiche cuts cleanly.
How to Serve Salmon and Spinach Quiche Recipe
Garnishes
A sprinkle of fresh chopped flat-leaf parsley right before serving adds a burst of green color and a hint of brightness to balance the richness. A few sea salt flakes on top release bursts of savory flavor that make every bite more exciting.
Side Dishes
This Salmon and Spinach Quiche Recipe pairs beautifully with a fresh, crisp salad tossed in a light vinaigrette to cut through the creamy richness. For a comforting touch, boiled new potatoes doused in butter and sprinkled with parsley are the perfect earthy companion that makes the meal feel complete.
Creative Ways to Present
For a brunch spread, slice the quiche into smaller portions and serve on rustic wooden boards with an array of pickled vegetables and fresh herbs. You can also prepare individual mini quiches using the same recipe in muffin tins—great for a party or picnic, and so charming on the table!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your quiche tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers are often even better the next day.
Freezing
You can freeze your quiche whole or in slices by wrapping tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month for best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat quiche slices gently in a low oven at 160°C (320°F) for about 15 minutes or until warmed through. Avoid microwaving to preserve the flakiness of the pastry and the creamy texture of the filling.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much excess water as possible before adding it to your quiche. This helps avoid a soggy crust and keeps the filling perfectly set.
What if I don’t have Gruyere cheese on hand?
Gruyere gives a lovely nutty flavor, but good alternatives include Swiss, Emmental, or even a sharp cheddar. Pick a cheese that melts well and has a nice depth of flavor to complement the salmon.
Can I make this quiche dairy-free?
To make a dairy-free version, swap butter for a plant-based alternative in the crust and use a suitable non-dairy cream substitute in the filling. Be mindful that flavor and texture might vary slightly, but it will still be delicious.
Is it necessary to pre-cook the salmon?
Yes, cooking the salmon beforehand ensures it’s perfectly flaky and evenly cooked in the quiche. Raw salmon would release too much moisture and might not cook evenly in the custard.
How do I prevent the pastry from getting soggy?
Blind baking the crust before adding the filling is the secret! Also, be sure to properly dry the spinach and pre-cook ingredients like onion and salmon to reduce moisture that can make the pastry soggy.
Final Thoughts
I hope you’re feeling excited to try this Salmon and Spinach Quiche Recipe in your own kitchen. It’s a dish that truly brings comfort and sophistication together in every bite. Whether for a family meal, brunch with friends, or a special occasion, it promises to impress and satisfy with its beautiful balance of flavors and textures. Grab those ingredients and get ready to enjoy a new favorite!
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Salmon and Spinach Quiche Recipe
This Salmon and Spinach Quiche features a wholesome spelt wholegrain pastry crust filled with a savory mixture of cooked salmon, fresh spinach, sautéed onions, and a creamy egg and double cream custard, all topped with melted Gruyere cheese. Baked until golden and perfectly set, this quiche is an elegant yet comforting dish perfect for brunch, lunch, or a light dinner served alongside a fresh salad and buttery new potatoes.
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
Ingredients
Pastry
- 240 g Spelt wholemeal flour (1 Cup and 11 tablespoons)
- ¼ tsp Fine salt
- 120 g Unsalted butter, cubed and straight from fridge (½ Cup or 1 stick and 1 tablespoon)
- 6–8 tbsp Ice cold water
- Butter or olive oil, for greasing
Filling
- 1 Small brown onion, finely chopped
- 1 Large garlic clove, minced
- 250 g Cooked salmon (approximately 2 standard salmon fillets)
- 100 g Fresh spinach (about 2 handfuls)
- 4 Large eggs
- 260 ml Double (heavy) cream
- 1 tsp Fresh dill, finely chopped
- 100 g Gruyere cheese, grated (1 level cup)
- Sea salt flakes, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the Pastry: Preheat your oven to 180°C (160°C fan)/350°F/Gas mark 4. Grease a loose-bottomed tart tin thoroughly. Cut a large square of greaseproof paper to line the base and sides of the tin.
- Make the Pastry Dough: Combine spelt flour and salt in a food processor and pulse a few seconds. Add cold cubed butter and pulse about 20 times until the mixture resembles breadcrumbs. Add 4 tablespoons of ice-cold water and pulse again. Add extra water one tablespoon at a time until the dough clumps together. Alternatively, use your fingers and fork if mixing by hand.
- Roll Out and Line Tin: Lightly flour a surface and turn out the dough. Bring into a ball gently and flatten into a circle. Roll out to a 30-32 cm diameter. Drape the dough over your rolling pin and transfer it to the greased tart tin. Press into the base and fluted sides, letting the edges come 1cm above the tin’s rim. Patch any tears with spare dough and a little water.
- Chill and Blind Bake: Prick the pastry base with a fork. Refrigerate the lined tin for 30 minutes to set. Crumple greaseproof paper again, place in the tart case, and fill with baking beans. Bake centrally for 20 minutes. Remove beans and paper carefully, then bake for another 10 minutes until golden.
- Prepare Filling: Heat a knob of butter or olive oil in a pan over medium-high heat. Sauté chopped onion until edges brown slightly. Add minced garlic, cook for 1-2 minutes more. Spread onion and garlic evenly over baked pastry base.
- Add Salmon and Spinach: Flake cooked salmon into 1-inch chunks and scatter over onions. Blanch spinach by pouring about 200 ml boiling water over it; drain on kitchen paper and pat dry. Spread spinach over salmon.
- Make Custard: Lightly beat eggs, then add double cream and chopped dill. Season with half a teaspoon of sea salt flakes and four grinds of black pepper. Briefly beat to combine.
- Assemble Quiche: Sprinkle two-thirds of grated Gruyere over the spinach. Pour the egg and cream mixture evenly on top. Sprinkle remaining cheese over the custard layer.
- Bake Quiche: Bake in the oven’s center for 35-40 minutes until the top is golden and the filling is set but still slightly wobbly in the middle.
- Cool and Serve: Allow the quiche to cool and set for 20 minutes before serving. Serve with fresh salad and boiled new potatoes with butter and chopped flat-leaf parsley.
Notes
- Use cold butter and ice water to ensure a flaky pastry crust.
- Be careful not to overwork the pastry dough to avoid toughness.
- Blanching spinach helps soften and reduce excess moisture in the filling.
- The quiche should have a slight wobble in the center when done to maintain a creamy texture.
- Leftover quiche can be refrigerated for up to 2 days and reheated gently.
- Gruyere cheese can be substituted with Swiss or Emmental cheese if desired.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European
- Diet: Low Fat
