Vandaag weer een recept met vis gemaakt, zalm wilde graag ik eten. De combi met quiche beviel me prima de vorige keer. Het recept komt van receptenkoken.nl en vond ik via Pinterest. Dit is nu de derde keer dat ik hem gemaakt hebt en denk wel dat het een blijvertje is. Een paar kleine eigen aanpassingen heb ik wel gedaan, zoals bijvoorbeeld verse spinazie gebruiken in plaats van diepvries, waardoor de smaak van spinazie wat meer naar voren komt, vind ik. Ook heb ik er pijnboompitten aan toegevoegd.

What do you need?

• 5 sheets of savory pie dough
• 3 eggs
• 200ml light cooking cream
• 200 grams of salmon chips
• 100 grams of salmon cubes
• 400 grams of fresh leaf spinach (or 450 grams frozen and thawed and drained)
• 100 grams of grated cheese (45+ slightly spicy)
• 1 tablespoon of dill from a jar or 2 tablespoons fresh
• 2 tablespoons breadcrumbs
• pepper and salt
• a cake base of 28 cm
• a food processor

Time required 1 hour 15 minutes of which 45 minutes baking time

Start by slicing the spinach in a food processor and set it aside. Put the three eggs and the cream in a bowl and mix well. Then add the cheese, dill, pepper and salt (to taste) and mix together. Now you can add the spinach and make sure it looks good.

Then you will make the bottom. Make 1 ball of the 5 cake base sheets and roll it out so that it fits comfortably in the shape.

Prick some holes in the dough bottom and sprinkle the breadcrumbs over this bottom. Also spread the salmon chips over it so that it is well distributed. now the egg-spinach mixture can also be poured over it, also make sure that it is well distributed. Finally, the salmon cubes must now be distributed over the mixture. Finally, cut away the dough hanging over the edge.

Preheat the oven to 180/190 degrees and when it is up to temperature the quiche can go in. Three quarters of an hour later you have a deliciously scented and tasty quiche, which is delicious to eat both hot and cold.

Enjoy your meal!