Spinach and Smoked Salmon Quiche

I’m going to start making quiches again, because it’s really simple to make for an immediate and tasty result. It’s often spectacular too, because if you make it in a mousse ring (higher than a pie ring!) rather than a pie dish, it will look like a high-end quiche! This smoked salmon and spinach quiche will delight everyone, whether it’s hot, warm or cold. It will still be better when it comes out of the oven with the puff pastry still crispy. 

Remove the central vein of the leaves. Squeeze well (in a salad spinner).

Meanwhile, prepare the migaine: mix the eggs and the cream (on the picture there are 5 eggs, but for 400g of cream, you need 4 eggs!)

Add salt (not too much as the salmon is also salty!) and pepper.

Add the drained spinach.

Mix well.

Cut smoked salmon into pieces.

Then add it to the spinach mixture.

Line a 20cm diameter and 4.5cm high foam ring (for a thick quiche) with pastry. You can change the circle or make it in a classic mold!

Fill with spinach and salmon cream.

Put in the oven at 190°C for 40 minutes, keeping an eye on it after 30 minutes. You must adapt the cooking to your own oven! The quiche should barely wobble in the center.

Carefully decant and enjoy hot or cold with a salad!