How to make Salmon Spinach Quiche



Prepared with low-fat shortcrust and soy milk instead of cream, this salmon spinach quiche is a lighter version of the classic French recipe.


Great both hot and cold, it's perfect for any occasion.

Step 1

Ease the shortcrust into a quiche dish, trim off any excess, and place it in the fridge.

Step 2

Sizzle the onion and garlic with oil, then add salmon and spinach, and cook until soft.

Step 3

Beat the eggs with lemon zest, dill, nutmeg, salt, pepper, and milk mixed with starch.

Step 4Part 1

Pour the salmon and egg mix into the prepared pie dish filling it to the top.

Step 4Part 2

Bake for 35 minutes at 180°C (355°F) until the quiche is cooked through and firm.

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