Spinach and Salmon Quiche
This month’s recipe…
Images and text from The Magical Christmas Cookbook, photography by Melina Kutelas. Murdoch Books RRP $45.00.
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Ingredients
- ½ bunch of parsley
- 3 eggs
- 250g (9oz) plain (all-purpose) flour
- Salt
- 100g (3½oz) butter, at room temperature
- 500g (1lb 2oz) spinach (put a few leaves aside for garnish)
- 300g (10½oz) cream cheese
- 125ml (4floz) milk
- 100ml (3½fl oz) vegetable stock
- 100g (3½oz) sour cream
- 1 garlic clove
- ½ bunch of dill
- Freshly ground black pepper
- 200g (7oz) smoked salmon
- Quiche Dish
Method
Rinse and pat dry the parsley. Pick off and chop the leaves. Separate 1 egg and set aside the egg white.
Combine the egg yolk, flour, 1 pinch of salt, butter, 6 tablespoons water and parsley in a bowl and knead to make a dough. Wrap the dough in cling film and refrigerate for 30 minutes. Preheat the oven to 200°C (400°F/Gas 6).
Wash the spinach. Bring water to the boil in a large saucepan, add salt and blanch the spinach in the water for 2 minutes. Refresh under cold water, drain and chop coarsely.
Whisk the cream cheese, milk, vegetable stock, sour cream, egg white and 2 whole eggs in a bowl. Peel and mince the garlic. Rinse, pat dry and chop the dill. Stir the minced garlic and chopped dill into the cream cheese mixture. Season with salt and pepper.
Line a quiche dish with baking paper or grease with oil. Roll out the dough and transfer it to the dish, making sure to press it into the edges. Spread the spinach and salmon evenly across the pastry base and top with the cream cheese mixture. Bake in the oven for about 50 minutes.
Serve garnished with a few spinach leaves.
