Quiche with salmon, spinach and pine nuts

Ingredients for 4 servings:

• 150 g flour
• 50 g ground almonds
• 125 g butter, cold, cut into pieces
• 1 tsp salt
• 1 egg(s)
• 2 onions, finely diced
• 2 cloves garlic, finely diced
• 1 tbsp olive oil
• 1 kg leaf spinach, alternatively: 450g frozen
• nutmeg
• pepper
• 600 g salmon fillet(s), diced
• Salt
• pepper
• 200 g sour cream
• 3 eggs
• 25 g Italian herbs, frozen
• Fat
• Flour
• 2 ½ tbsp almonds, ground
• 50 g pine nuts

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

on an almond shortcrust pastry base, Italian style

Shortcrust pastry: Knead the flour, almonds, butter, salt, and egg, first using the dough hook of a hand mixer, then quickly with your hands until smooth. Wrap in cling film and chill for 40 minutes. Spinach filling: Heat the oil in a saucepan, sauté the onions and garlic, and add the spinach. Let it wilt. Cook uncovered for 5 minutes, stirring continuously, until all the liquid has evaporated. Season to taste with salt, pepper, and nutmeg. Fish topping: Mix the salmon cubes with salt and pepper. Sour cream topping: Mix the sour cream, eggs, and Italian herbs, and season with salt and pepper. Preparation: Grease a 26cm quiche, tart, or springform pan. Roll out the dough into a circle on a lightly floured surface, place it in the pan, press the edges down to about 2cm, and prick the base several times with a fork. Sprinkle the base with 2-3 tablespoons of ground almonds. Spread the spinach mixture first, then the salmon. Pour the sour cream topping over the top and sprinkle with the pine nuts. Bake on the lowest rack in an oven preheated to 200°C for 50-60 minutes. Cover with aluminum foil after about 30 minutes, if necessary.