Spinach and Salmon Quiche

Ingredients for 4 servings:

• 150 g flour
• 100 g flour (wholemeal)
• 125 g margarine
• 1 egg(s)
• ½ tsp salt
• 500 g leaf spinach, frozen
• 250 g salmon
• 1 onion(s)
• 1 garlic clove(s)
• 250 g sour cream
• 125 ml cream
• 3 tsp horseradish (creamed horseradish)
• 1 egg(s)
• 100 g cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Knead flour with margarine, egg, and salt to form a shortcrust pastry. Chill. Line a tart pan with the dough. Prick the base several times with a fork to prevent air bubbles. Chill. Pre-bake at 200°C for 10-15 minutes. Sauté onions in a little oil, adding the garlic a little later. Add the spinach and simmer, covered, for 10 minutes over very low heat. Mix the sour cream, cream, egg, horseradish, and seasonings into the spinach. Distribute the salmon in small cubes over the pre-baked pastry, spoon the spinach mixture over it, and sprinkle with grated cheese. Bake at 200°C for about 30 minutes, until the cheese is browned.