Ease the shortcrust into a quiche dish, trim off any excess, and place it in the fridge.
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Sizzle the onion and garlic with oil, then add salmon and spinach, and cook until soft.
Beat the eggs with lemon zest, dill, nutmeg, salt, pepper, and milk mixed with starch.
Pour the salmon and egg mix into the prepared pie dish filling it to the top.
Bake for 35 minutes at 180°C (355°F) until the quiche is cooked through and firm.
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