Salmon and spinach quiche

Ingredients for 1 servings:

• 1 quiche and tart dough, from the refrigerated section
• 250 g salmon fillet(s)
• 375 g leaf spinach, frozen or creamed spinach
• 400 g sour cream
• 3 eggs
• 1 m.-sized onion(s)
• 200 g cheese, grated, e.g. Gouda
• 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

for a tart or 26cm springform pan

Thaw the spinach leaves and squeeze them out as dry as possible. Sauté the onion and crushed garlic in a pan. Add the spinach leaves and fry briefly. Thaw the creamed spinach, do not fry. Season with salt and pepper. Mix everything well with the cheese, eggs, and sour cream. Then carefully fold in the chopped salmon. Pour the quiche dough into the dish according to the instructions and spread the mixture on top. Bake in the oven at 190°C (top/bottom heat) for approx. 45 minutes on the middle rack without preheating. Then finish baking for approx. 10 minutes with bottom heat only to allow the dough to crisp up a little more. Serve warm or cold.