Salmon and spinach quiche

Ingredients for 4 servings:

• 150 g flour
• 50 g ground almonds
• 2 tbsp almonds, ground
• 125 g butter
• 4 eggs
• salt and pepper
• 2 onions
• 2 garlic cloves
• 1 tbsp oil
• 450 g leaf spinach (frozen)
• 100 ml water
• 250 g salmon fillet(s)
• 200 g crème fraîche
• 250 g feta cheese
• 25 g herbs (e.g. Italian or 8-herb mixture, frozen)
• 1 tomato(s)
• possibly pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour, 50g ground almonds, butter, and one egg into a dough. Season with salt and pepper. Dice the onions and garlic and sauté in the oil. Add the spinach and 100ml water, bring to a boil, and let it defrost over medium heat for 15 minutes. Stir again and cook for another 5 minutes, seasoning with salt and pepper. Dice the salmon, feta cheese, and tomato. Roll out the dough and place it in a quiche or springform pan, forming a small raised edge. Prick the dough several times with a fork and sprinkle with 2 tablespoons of almonds. Whisk the crème fraîche well with the remaining 3 eggs. Squeeze the spinach dry and place it on the dough. Sprinkle with the diced salmon, feta, and tomato and drizzle with the crème fraîche mixture. If you like, you can also sprinkle 50g of pine nuts on top. Then bake for about 60 minutes on the lowest rack of the oven at 175°C (fan oven). Cover with baking paper after a while to prevent the quiche from overcooking.