Name: Salmon and Spinach Quiche
Prep time: 40 min
Cook time: 55 min
Total time: 135 min
Yield: 4 servings
Cuisine: French
Ingredients: 150 g plain flour; 50 g ground almonds; 125 g butter, cold, cut into pieces; 1 tsp salt; 1 egg; 2 onions, finely diced; 2 cloves garlic, finely chopped; 1 tbsp olive oil; 300 g frozen leaf spinach (thawed; about twice the amount if using fresh); nutmeg; salt and pepper; 400 g salmon fillet, cubed (skinless and boneless); salt and pepper; 200 g soured cream (Schmand); 3 eggs; 25 g mixed Italian herbs (frozen or fresh); salt and pepper; 2 tbsp ground almonds (for the base); 50 g pine nuts; butter and flour (for the tin (26 cm))

Preparation

Knead the flour, almonds, cold butter, salt and egg quickly into a smooth dough, first with the dough hooks and then by hand. Wrap in cling film and chill for 40 minutes.
Heat the oil in a pan, soften the onions and garlic in it, add the spinach and cook uncovered for 5 minutes, stirring, until all the liquid has evaporated; season with salt, pepper and nutmeg.
Toss the salmon cubes with salt and pepper. Whisk the soured cream, eggs and herbs together and season with salt and pepper.
Preheat the oven to 200 °C and grease a 26 cm tin. Roll the dough out into a round on a little flour, line the tin with it, push the edge up by about 2 cm and prick the base several times with a fork.
Sprinkle the ground almonds over the base, spread the spinach mixture over it, then the salmon, pour the custard over the top and scatter with the pine nuts.
Bake on the lowest shelf for 50 to 60 minutes, covering with foil after about 30 minutes if it browns too quickly. Leave to rest briefly and serve warm.

Drink with it

White wine · excellent match
Chablis or Weißburgunder (Pinot Blanc), without too much oak
Fresh acidity cuts through the soured cream and the pastry, and the slim fruit supports the salmon without drowning out the spinach.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · excellent match
Crémant or Champagne, brut
The bubbles and acidity cut the richness of the salmon, egg and butter pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Rosé · good match
Dry rosé from Provence
Red berry fruit and freshness suit the pink salmon, and the light style lets the herbs come through.
London dry gin · good match
London Dry gin as a highball with tonic and a twist of lemon
Juniper and citrus oil act like a squeeze of lemon on the salmon, and the fizz lightens the custard.
London Dry Gin: does it have to come from London?

Why it pairs well

Gin with quiche sounds odd at first; served long with tonic and a twist of lemon, it acts like a squeeze of lemon over the salmon.

Preparation

Knead the flour, almonds, cold butter, salt and egg quickly into a smooth dough, first with the dough hooks and then by hand. Wrap in cling film and chill for 40 minutes.
Heat the oil in a pan, soften the onions and garlic in it, add the spinach and cook uncovered for 5 minutes, stirring, until all the liquid has evaporated; season with salt, pepper and nutmeg.
Toss the salmon cubes with salt and pepper. Whisk the soured cream, eggs and herbs together and season with salt and pepper.
Preheat the oven to 200 °C and grease a 26 cm tin. Roll the dough out into a round on a little flour, line the tin with it, push the edge up by about 2 cm and prick the base several times with a fork.
Sprinkle the ground almonds over the base, spread the spinach mixture over it, then the salmon, pour the custard over the top and scatter with the pine nuts.
Bake on the lowest shelf for 50 to 60 minutes, covering with foil after about 30 minutes if it browns too quickly. Leave to rest briefly and serve warm.

Drink with it

White wine · excellent match
Chablis or Weißburgunder (Pinot Blanc), without too much oak
Fresh acidity cuts through the soured cream and the pastry, and the slim fruit supports the salmon without drowning out the spinach.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · excellent match
Crémant or Champagne, brut
The bubbles and acidity cut the richness of the salmon, egg and butter pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Rosé · good match
Dry rosé from Provence
Red berry fruit and freshness suit the pink salmon, and the light style lets the herbs come through.
London dry gin · good match
London Dry gin as a highball with tonic and a twist of lemon
Juniper and citrus oil act like a squeeze of lemon on the salmon, and the fizz lightens the custard.
London Dry Gin: does it have to come from London?

Why it pairs well

Gin with quiche sounds odd at first; served long with tonic and a twist of lemon, it acts like a squeeze of lemon over the salmon.

Salmon and Spinach Quiche

Preparation

Drink with it

Chablis or Weißburgunder (Pinot Blanc), without too much oak

Crémant or Champagne, brut

Dry rosé from Provence

London Dry gin as a highball with tonic and a twist of lemon

This pairs well too.

Beer-Battered Fish (Backfisch im Bierteig)

Fish and Chips

Gravlax (dill-cured salmon)

Kedgeree with smoked haddock and egg

Salmon and Spinach Quiche

Preparation

Drink with it

Chablis or Weißburgunder (Pinot Blanc), without too much oak

Crémant or Champagne, brut

Dry rosé from Provence

London Dry gin as a highball with tonic and a twist of lemon

This pairs well too.

Beer-Battered Fish (Backfisch im Bierteig)

Fish and Chips

Gravlax (dill-cured salmon)

Kedgeree with smoked haddock and egg