Salmon & Spinach Quiche

Quiche is super easy. No, really, I promise. Need proof? Well... I usually make it whenever I feel lazy and un-inspired.

Homemade pie crust is a cinch to make in the food processor, or feel free to buy a pre-made one (Trader Joe's sells a very decent one in their frozen foods section). The recipe I am sharing below is for shortcrust pastry (“pâte brisée”) which is a versatile crust you can use for savory quiches or sweet pies and tarts (in that case, you can add an optional teaspoon or two of superfine sugar).

As for the filling, in addition to the eggs (2 or 3 depending on how thick you want the filling to be), heavy cream and shredded cheese, you have many options: braised leeks, sautéed mushrooms and pancetta, roasted zucchini and eggplant, etc... You can add herbs (chives, dill or thyme see to work very well) too. It's up to you! I often make this version, with salmon and spinach, serve it with a big salad and call it a day. Bonus: any leftover is perfect for my little one's lunch box!

Makes one 9" or 10” quiche, 6-8 servings

For the pie crust:

• 1 ¼ cups all-purpose flour = 150 g de farine
• ½ teaspoon salt = ½ cuillère à café de sel
• 8 tablespoons butter, diced = 125 g de beurre, coupés en petits dés
• 3 to 4 tablespoons ice-cold water = 50 à 60 ml d'eau très froide

For the filling:

• 2 or 3 eggs, lightly beaten = 2 ou 3 oeufs, légèrement battus
• ½ cup heavy cream = 120 ml de crème fleurette
• salt & pepper = sel et poivre
• ½ to ⅔ cup shredded cheese (parmesan, gruyère, asiago...) = 50 à 75 g de fromage râpé
• ½ cup cooked, chopped and drained spinach = 120 g d'épinards hachés et égouttés
• 1 salmon fillet, steamed or poached, chopped or a few slices of smoked salmon, chopped = 1 pavé de saumon cuit (à la vapeur ou poché) ou 2-3 tranches de saumon fumé, coupées en morceaux

To make the crust: put the flour, salt and butter in a food processor fitted with the metal blade. Pulse a few times. Add water through the chute and continue pulsing until crumbly dough begins to stick together. Stop pulsing as soon as a ball begins to form. Turn dough onto a countertop and flatten into a round. Wrap in plastic and chill in the fridge for about two hours, or overnight.

When ready to use, remove the dough from fridge and leave at room temperature for 10 minutes to soften. Roll out on a lightly floured surface to about 1/8” thick. Transfer to a pie pan. Prick the base with a fork and set aside.

Preheat oven to 375ºF / 190ºC.

Beat together the eggs and cream and season with salt and pepper. Stir in the shredded cheese, and fold in the spinach and salmon. Pour onto the prepared crust. Bake for 35 to 40 minutes. Serve immediately. Enjoy!