Salmon and Spinach Quiche Recipe


Preparation Time40 MinCooking Time45 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Shortcrust pastry8 Ounce (225 Gram)
 Canned salmon7 Ounce, drained and skinned (198 Gram, Pink Or Red)
 Butter2 Tablespoon
 Green pepper1 Small, deseeded and chopped
 Cayenne pepper1 Pinch
 Onion1 Small, chopped
 Spinach8 Ounce, washed (225 Gram)
 Nutmeg1 Pinch
 Cheddar cheese6 Ounce, grated (175 Gram)
 Eggs4 , beaten (Size 3)
 Single cream/Milk1⁄2 Pint (300 Milliliter)
 Salt To Taste
 Pepper To Taste
 Tomatoes4 , sliced

Nutrition Facts

Serving size

Calories 399 Calories from Fat 262

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 216.2 mg

Sodium 492.7 mg20.5%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.4 g9.7%

Sugars 4.1 g

Protein 21 g42.5%

Vitamin A 103.1% Vitamin C 55%

Calcium 31.4% Iron 12%

*Based on a 2000 Calorie diet


1) Pre-heat the oven to 400°F/200°C/Gas 6.

2) On a floured surface, roll out the dough and use it to line a 9" (23 cm) metal flan tin.
3) To line the pastry, use baking paper. Put baking beans in it and blind bake for 10 minutes. Take away paper and beans, bake for a further 5 minutes.
4) Heat a pan, melt butter and sauté pepper for 2 minutes.
5) Take away from the source of heat and mix with flaked salmon and cayenne pepper.
6) In the same pan, sauté onion to soften. Then put in spinach and cook until wilted.
Sprinkle nutmeg.
7) Set aside 1 oz (25 g) of cheese, and in a bowl, mix the remainder with eggs and cream (or milk).
8) Put one half of the egg mixture to the salmon and the other to the spinach. Add salt and pepper to season.
9) Add the salmon mixture into the pastry case, bake 10 minutes until slightly set.
10) Put in the spinach mixture on top of the salmon.
11) Lower the oven settings to 350°F/180°C/ Gas 4 and cook for a further 20 minutes.
12) Line the cut tomatoes on top, scatter the remaining cheese and bake for 5 minutes.

13) Serve hot.