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Quiche

Creamy salmon & spinach quiche made with Debic Culinaire Végétop.

Eggs Fish Other Vegetable

Spinach salmon quiche

Debic Professionals

Debic

Ingredients

Quiche filling

200 g fresh spinach

3 eggs

350 ml Debic Culinaire Végétop

Salt

Pepper

Nutmeg

150 g smoked salmon

100 g Comté cheese

Pastry base

500 g puff pastry

Salad

100 ml Debic Culinaire Végétop

10 ml white balsamic vinegar

Salt

Pepper

100 g mixed cress

100 g cherry tomatoes, halved

50 g red onion, thinly sliced

50 ml olive oil

Debic products used

Culinaire Végétop 1L

Preparation

Quiche filling

Blanch the spinach and let cool in ice water.

Squeeze well to get the most water out.

Whisk the eggs with the Culinaire Végétop and season with salt, pepper and nutmeg.

Slice the smoked salmon into thin strips.

Pastry base

Roll out the puff pastry and line individual quiche tins or rings.

Prick the base with a fork.

Prebake the pastry at 180°C for 10 minutes.

Allow to cool slightly before filling.

Salad

Mix the Culinaire Végétop with white balsamic vinegar and season with salt and pepper to make a creamy dressing.

Toss the mixed cress and cherry tomatoes in the dressing just before serving.

Assembly

Fill each prebaked pastry base with the salmon strips, the spinach and the egg mixture.

Grate the comté cheese on top.

Bake at 180°C for 35 minutes, or until the filling is set and lightly golden.

Allow to cool slightly before unmoulding and cut in portions.

Place the piece of quiche in the center of the plate.

Garnish with the salad and finish with the creamy dressing and some olive oil.

Eggs Fish Other Vegetable

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