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salmon and spinach quiche

Sandy Ribeiro

For Dinner ( Fish and Seafood, Eggs, Easy, Quiche, Pies, Cheese )


Published on

15 minutes to prepare and 30 - 40 minutes to cook

Serves 6


A twist on the everyday quiche recipe!


1 box of frozen spinach, thawed and strained of excess water
1 415gm tin of pink salmon (or red if you like that better), drained and smashed up
4 eggs, beaten
3/4 cream
1/4 milk
1 cup grated tasty cheese
1 Tbs dill
1-2 sheets of shortcrust pastry
Salt and pepper to taste


Pre-heat oven to 180C.

Prepare pastry as per packet instructions into a quiche/pie dish.

Combine salmon, eggs, cream, milk, cheese, dill, salt and pepper in a medium mixing bowl. To the pastry add the spinach, spreading out evenly across the base. Pour in salmon mixture and bake for 30 - 40 minutes until the centre of your quiche looks firm and the top is golden brown. Rest for 5 minutes before serving.


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    Glad you liked the recipe and that it worked well with the fresh spinach....fresh is always better if you have it there! Will have to give it a try that way myself. Thanks for the feedback Catherine. =)

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    I made this quiche last night and it was so tasty! I made it at the last minute and didn't have time to defrost frozen spinach so I used fresh raw spinach leaves and layered them at the bottom of the base. They worked brilliantly!