Quiche with salmon and spinach

Prepare the dough. Using a mixer fitted with a paddle attachment, beat the softened butter and sugar until white.

Add the yolk, flour and salt. Knead until smooth.

Gather the dough into a ball, wrap in film and refrigerate for at least 1 hour - it will become smoother and more elastic.

Roll out the dough into a thin circle and place in a mold with a diameter of 30 cm with sides 3 cm high. Prick the dough with a fork in several places.

Cover the dough with parchment and cover with dry beans or buckwheat. Place in an oven preheated to 180°C for 15 minutes. Cool the quiche base completely.

Cut the fish into cubes with a side of 2 cm.

Grate the cheese.

Thaw the spinach, squeeze thoroughly and chop.

Divide the broccoli into small florets.

Combine eggs, milk and cream, add salt and nutmeg, mix well with a whisk.

Add half the cheese and half the fish, spinach, olive oil and stir. Pour the filling onto the base.

Place the remaining salmon fillets and broccoli on the pie. Sprinkle with remaining cheese. Bake the quiche for another 20–25 minutes. The filling should thicken and the cheese on the surface should turn golden. Serve immediately with a green salad.