Salmon and spinach quiche

This is not a very special recipe, although it's a nice dish, but I'm adding it to the blog because the base of the quiche is also homemade.
The base is not quite like shortcrust pastry, it's a lot more "biscuity/bready", but it goes very well with the spinach and salmon. Also, the original recipe uses smoked salmon, but I think it's a shame to cook it so I use normal raw salmon.

Salmon and spinach quiche


For the base

175 g plain flour
75 g margarine
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 eg
2 tbsp cold water

For the filling

300 g salmon
Frozen spinach (approx 1/2 packet)
3 eggs
300 ml whipping cream
Salt and pepper

To make the base, mix all the ingredients together and leave in the fridge for 1 hour.

Extend into a 24 cm round quiche plate and poke with a fork, then leave in the fridge while you prepare the filling.

Defrost the spinach and squeeze out any water. Beat the egg with the cream and season with salt and pepper.

Spread first the spinach, then the salmon and finally the egg mix into the base.

Bake at 200C for 40 minutes.