Go Back
Red salmon and spinach quiche

Red Salmon and Spinach Quiche

Subtle, creamy and delicious this is a delicate, filling quiche that will satisfy everyone for lunch or dinner.

Course Main Course
Keyword Red Salmon and Spinach Quiche
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Jane Georgiades


  • 1/2 bunch shallots finely sliced
  • 120 g baby spinach
  • 400 g tinned red salmon
  • 300 ml pouring cream
  • 3 eggs beaten
  • 2 sheets puff pastry, ready rolled, thawed
  • 1 handful parmesan cheese


  1. Preheat oven to 200°C. Gently fry shallots and spinach until wilted. Combine eggs, cream and red salmon in a bowl. Gently place slices of thawed puff pastry over each other in a flan tin. Top with shallots and spinach. Pour over egg and salmon mixture and top with sprinkled parmesan cheese. Bake until puffed and golden. Enjoy!

    Red salmon and spinach quiche