Salmon and Spinach quiche


  • 225g shortcrust pastry
  • 175g uncooked salmon, in bite sized pieces
  • 150g spinach leaves –pre - steamed
  • 3 free-range eggs
  • 1 tbsp finely chopped fresh dill
  • 200ml milk
  • 1 tbsp grated parmesan
  • Salt and freshly ground black pepper

For the dressing:

  • 4 tbsp mayonnaise
  • 1 tomato — chopped and deseeded
  • 1 clove of garlic - crushed
  • 1 lime, zest and juice
  • Salt and freshly milled pepper
  • Kitchen paper


  1. Preheat the oven to 180C.
  2. Roll out the shortcrust pastry until it is slightly larger than a 25cm loose-bottomed cake tin.
  3. Prick the pastry all over with a fork, lin. Place in the oven and bake for 20 minutes.
  4. Arrange the salmon, spinach evenly in the bottom of the pastry case. Sprinkle over the parmesan.
  5. In a bowl, beat together the eggs, dill, and milk until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
  6. Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
  7. Set the quiche aside to cool.