Hungry? You're guaranteed to love this salmon spinach quiche. The savory cake is moist, delicious and perfect for novice cooks!
Today we have salmon spinach pie for lunch. Are you with us? Cake just always goes, right? :) But this is a savory cake, more precisely a quiche.
Recipes that need to go in the oven are just wonderful. Especially this salmon spinach quiche. The preparation is straightforward and while the casserole is in the oven, you can take care of other things.
It doesn't get any better than this.
The quiche is surrounded by thin slices of potato on the outside, which become crispy when baked. And inside it stays super juicy. My new favorite recipe!
Because there is nothing better than the combination of cream cheese, feta, salmon and spinach. Yummy!
Table of contents
Why you should prepare the salmon spinach quiche without short pastry
Instead of putting a normal dough around the salmon spinach quiche, I use potatoes for it. Why? Because it simply tastes better and potatoes offer much more nutrients for the body.
You can't exactly say that about white flour and lots of butter. By the way, beginners in particular like to have their dough remain mushy.
I've been making quiche without shortbread for years. If you look at the calories alone, it's worth it.
Instead of a total of 2180 calories for a quiche dough, you use potatoes. You need 4 of them, which together come to 250 calories.
Potatoes are not only low in calories, they provide fiber, protein, vitamins, minerals and phytochemicals. In addition, they saturate much longer than flour.
By the way, the potato slices make this quiche also suitable for those who have problems with gluten or want to reduce carbohydrates.
What ingredients do I need for the potato quiche with salmon?
Before we get right into the recipe, let's look at what ingredients you'll need. After all, you should know what you're eating. I'll tell you which ingredients you can substitute if you don't have them at home.
Spinach
Hated by me as a child, I have now discovered spinach for myself. Fresh spinach tastes the most intense. Baby spinach is especially tender. If you don't have any on hand, you can also use frozen spinach - go for the whole leaves, not creamed spinach.
Frozen spinach contains a lot of water. You have to get rid of that first. Defrost the spinach and squeeze it with your hands. If you need to do it quickly, heat it in a small pot and then squeeze it - be careful, it's hot!
If you were to just add the spinach to the recipe, it would be swimming in liquid. This changes the consistency and looks anything but appetizing.
An alternative for spinach is arugula.
Feta
A spicy quiche with feta and a green salad - for me there is nothing better in the summer. Feta has an intense flavor of its own - just what we need with spinach and fish.
I've never tried it with any other cheese because most of them just taste too mild to me. But if you forget to buy feta, you can also try it with mozzarella.
You'll just have to help it along here with some herbs. About a homemade pizza seasoning. Likewise, fresh herbs are suitable to bring more flavor to the casserole.
Fish
For flavor in the quiche provides the salmon. I go for smoked salmon because it has even more flavor. But you can also use fresh salmon or salmon trout.
It works just as well with pollock and all other types of fish - the appearance is then not so the highlight, but the taste does not change.
Fresh fish fillets are simply cut into cubes. The fish is cooked through during baking, you do not need to fry it beforehand.
As a fish fan you should also check out our "Braised cucumbers with salmon and dill" view
Potatoes
Potatoes are the perfect substitute for shortbread. But we've already covered that. What you should know now: Use waxy potatoes for the quiche, they keep their shape and don't fall apart. If you use floury potatoes, you will have the problem that they will fall apart like mashed potatoes - they are not suitable for quiche.
If you don't have potatoes at hand, you can use sweet potatoes. This works very well and is very flavorful with the fish and cheese. If you're a sweet potato and quiche fan, check it out here: "Delicious: sweet potato quiche with spinach“
I always work with a powerful food processor for recipes like this, slicing vegetables 2mm thin. This way you can be sure that the potato pieces are really evenly cooked.
Alternatively, you can also work with a very sharp knife. But then take especially large potatoes. They are easier to cut and hold.
Dairy products
From milk and cream cheese we prepare the liquid that will be filled into the quiche. If you have lactose intolerance, you can use oat drink and vegan cream cheese as a substitute.
It's also very tasty if you stir fresh herbs into the cream cheese - from chives to parsley to dill, everything is allowed.
Eggs
They not only provide the beautiful yellow color of the salmon spinach quiche, but also ensure that the initially liquid quiche becomes solid in the oven. The eggs set as soon as they are heated strongly - you know this from fried eggs.
Therefore, you can not do without eggs. If you can't tolerate eggs, you can try a vegan egg substitute.
Onion and garlic
They provide flavor. If fresh garlic is not well tolerated, you should try garlic oil. The garlic cloves are pickled in it for a while. They are thereby more digestible - who would like, can also use only the oil itself.
Take a look here: "How to make garlic oil yourself“
This salmon spinach quiche is
- meat free
- gluten free
- packed protein
- Highly saturating
- a quick oven recipe
- juicy and crispy
- cooled perfectly suitable for the office
- also suitable for novice cooks
But let's get started right away. Heat up the oven already!
Recipe: salmon spinach quiche
Here you will find instructions for the recipe that will explain step by step what you need to do and how to do it. It's perfect for those who don't have much experience with quiches or who are making one for the first time.
You'll find a quick version of the recipe, with exact calories per serving, at the end of the post.
The recipe makes a well-filled quiche dish and is very filling. It makes enough for 6 servings and reheats very well.
Ingredients
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 300 g fresh spinach
- 4 potatoes
- 150 g feta
- 25 ml milk
- 200 g cream cheese
- 100 ml cream
- 1 egg
- 3 tablespoons chopped chives
- 100 g smoked salmon
Also: pot, knife and board, bowl, quiche mold
1. prepare oven and quiche pan
Turn on the oven to 200° top-bottom heat. Grease the quiche pan with a little olive oil. This works either with your fingers or with a brush.
2. onion and garlic
Peel the onion and garlic. Halve the onion and then cut it into fine cubes.
Do the same with the garlic. The finer and thinner, the better. Fry both together with a little olive oil in a pot.
3. spinach
Wash the spinach thoroughly and drain it. If you have larger spinach leaves, chop them coarsely. Baby spinach can go into the pot just as it is.
Briefly fry the spinach with the onion and garlic. Stir continuously with the cooking spoon, it will collapse and release water. Put it aside and let it cool a little.
Squeeze out the water with your hands or pass the spinach through a sieve with a spoon. You need to get rid of the excess water so that the quiche does not become too watery.
4. prepare potatoes
Peel the potatoes. Cut them into thin slices with a sharp knife or a vegetable slicer. They should be about two to three millimeters thick. If you make them thicker, they will not be crispy, if you make them thinner, they will burn on the edges.
Place the potato slices slightly overlapping in the mold. Lay particularly densely at the edge and do not spare potato slices at the bottom. It is best to start on the outside of the edge and then work your way to the middle. Finally, make the edge.
5. prepare the quiche filling
For the filling, take the feta out of the package. Chop it with a knife or crumble it with your fingers. Put the feta in a bowl. Stir in the milk and cream cheese. You should get a thick mixture. Add the cream.
Finally, beat the egg and stir it in. This works quite well with a whisk or with a conventional spoon.
Now it's time to fold in the chives. And the filling is ready. Put it aside while you take care of the fish.
Cut the salmon into small pieces on the board. The smaller, the more convenient it will be later when you cut the quiche.
6. bake the spinach salmon quiche
Spread the spinach and fish over the potatoes. Pour in the feta cream cheese filling. Make sure that the ingredients are distributed semi-evenly.
Off into the oven! At 200 ° upper-lower heat the quiche needs 30 minutes.
If you have cut the potatoes very thick, it may take longer. Up to 40 minutes are possible. If you like, you can switch to bottom heat for the last few minutes of the baking time to make the potato slices even crispier.
What side dishes go well with feta casserole?
Actually, you don't need anything at all. The quiche contains everything that a high-quality lunch must offer.
But a bowl of mixed salad is always good. It's best to combine crisp lettuce with fresh tomatoes and chopped peppers. Also cucumber does well and in the salad without adding many calories. Also take a look here: "Iceberg lettuce dressing: 7 incredibly delicious recipes“
If you're still looking for salad inspiration, I can recommend our post on "Salad in glass" recommend
If you like, you can also mix a dip of sour cream, garlic, herbs, salt and lemon. But the salmon spinach quiche is so moist that this isn't really necessary. Unless you're eating it later and reheating it - then a dip is never wrong.
What is the shelf life of the Spinach Salmon Quiche?
You have prepared too much and do not know where to put it? The casserole will keep for three days in the refrigerator. If you have prepared too much, you can also easily freeze it. Portion the quiche and fill it into Tupperware boxes. Important: Put the lid on.
Put it in the freezer. In the microwave, the salmon spinach cake is defrosted very quickly again and still tastes as juicy as directly after baking.
The only catch is that the potatoes are no longer crispy. But they are anyway only if you eat the casserole very fresh.
And here, as promised, is the abridged version of the recipe with exact calorie information per serving.
Salmon spinach quiche
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 EL Olive oil
- 300 g fresh spinach
- 4 Potatoes
- 150 g Feta
- 25 ml Milk About 5 tablespoons
- 200 g Cream cheese
- 100 ml Cream
- 1 Egg
- 3 EL chopped chives
- 100 g Smoked salmon
Equipment
- Pot
- Knife and board
- Bowl
- Quiche mold
Anleitung
- Turn the oven on 200° top and bottom heat.
- Cut the onion and garlic into cubes. Fry them in 1 tsp of olive oil.1 onion, 2 cloves of garlic, 1 tablespoon olive oil
- Add the spinach and continue stirring until it collapses. Pour off the water and set the pot aside. When the spinach is lukewarm, squeeze out the remaining water with your hands.300 g fresh spinach
- Peel the potatoes and cut them into thin slices. By the way, this works wonderfully with a food processor or a vegetable slicer!4 potatoes
- Grease the quiche pan with the remaining olive oil.
- Lay out the potato slices in a fan shape around the edge and bottom of the mold.
- Chop the feta into very small pieces. Mix the feta with milk and cream cheese. Stir in the cream, the egg and the chives.150 g feta, 25 ml milk, 200 g cream cheese, 1 egg, 3 tablespoons chopped chives, 100 ml cream
- Cut the salmon into small pieces.100 g smoked salmon
- Spread spinach and salmon in the mold. Pour the egg-feta mixture over it. The quiche needs 30 minutes at 200 degrees.
Nährwerte
Yummy! Tarte flambée with arugula and smoked salmon!
Our conclusion
There are many delicious recipes that you can prepare much healthier than the original. The best example is this salmon spinach quiche. You just swap white flour and butter for potatoes and you save yourself calories. :)
Enjoy it and good luck!
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