Day 2 – Salmon and Spinach Quiche

“Sandra, N has invited you to lunch, only she didn’t have your number so she asked me to ask you.”

“Oh, that’s great, what’s her number so I can reply?”

“I’ll send it to you.”

[Eight days later, and just one day before the party, I finally get N’s number]

“Hi N, it’s Sandra, I’ve only just got your number, but I would love to come tomorrow. What do you want me to bring?”

“That’s great! It’s a very casual affair, just bring cheezels, or lollies”

“Oh, so you don’t want me to bring the salmon quiche that’s now cooling on the bench?”

“That will also be wonderful!”

Gosh, I love take-me-as-I-am friendships.


Makes a 24cm quiche, enough for 8 generous serves



  • 200g plain flour
  • 100g cold butter
  • pinch salt
  • 1 egg
  • 2 tbsp cold water


  • 200g fillet salmon
  • 8 eggs
  • 600 ml cream
  • sea salt and freshly ground black pepper
  • 120 g baby spinach leaves or 1 bunch English spinach
  • ¼ cup snipped chives


Pastry: Place flour, salt and butter in the bowl of a food processor and blitz until the mixture resembles coarse breadcrumbs.

Add the egg and water and pulse until the mixture comes together in a ball. Turn the dough out onto a lightly floured bench top and gently knead it briefly until the dough forms a ball. Wrap in clingfilm and chill for one hour.

Preheat oven to 200° (fan forced).

Roll out the pastry to 5mm thickness and line a 24cm deep-sided and loose-bottomed quiche tin. Use a fork to prick holes across the base and trim the edges.

Place a sheet of baking paper or foil into the the centre of the pastry case and fill it with dried rice or beans. Bake for 15 minutes until the sides start to turn golden. Remove the lining and rice and return the pastry case to the oven for another 10 minutes until it is crisp and golden.

Remove the quiche tin from the oven and place it on a baking sheet. Turn the oven down to 160°C.

To make the quiche filling, run your fingers along the salmon fillet and check if there are any bones (there will always be bones). Use a pair of tweezers to pull out all the bones. Carefully trim away the skin from the fillet and then chop the salmon into 1-2cm cubes. Set aside.

Combine the eggs and cream in a large bowl. Add a little salt and pepper to taste and whisk to combine. Set aside.

Place the spinach in a bowl, cover and steam in a microwave on HIGH for 1 minute. When the spinach is cool enough to handle, squeeze out as much water as you can and then chop it roughly. Add the spinach to the egg and cream mixture with the chives and whisk to combine.

Scatter the salmon cubes across the bottom of the pastry case in an even layer. Very gently pour the egg mixture over the salmon then place the quiche in the oven. Bake for 40 minutes until the custard is JUST set and still a quite wobbly. It will firm up as it cools.

Serve warm or at room temperature with a green salad on the side.


$15.50 for eight large serves.

6 thoughts on “Day 2 – Salmon and Spinach Quiche”

  1. How lovely to see a salmon quiche that doesn’t use tinned salmon (something I can’t get here despite salmon being the most common fish available!) Beautiful fresh ingredients – I’m looking forward to trying this.

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