Quiche is such a tasty dish to tuck into for a light and easy dinner. This one is packed with flavour and healthy extras to fill you up and help you tick off your daily dose of greens. We’ve included the recipe for the pastry, but you can use a ready-made version instead if you’re short on time or just can’t be bothered to make one from scratch! Try serving with a fresh garden salad and a drizzle of lemon and oil dressing.
For the pastry
- 200g plain flour, plus extra for dusting
- 100g unsalted butter, softened
- 1/2 tsp salt
For the Filling
- 200g frozen spinach
- 2 tbsp olive oil
- 1 garlic clove
- Salt and freshly ground black pepper
- 100g cooked salmon, broken into pieces
- 250ml cream
- 2 eggs, plus 1 egg yolk
- 1 tsp grated lemon rind
1. For the pastry, rub the flour, butter, and salt together with your fingertips until the mixture resembles fine breadcrumbs. Add enough cold water, a little at a time to bring the mixture together to form a soft dough. Add a little more water if the mixture is too dry. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 180ºC (350ºF/Gas 4). Roll out the pastry on a well-floured surface to a large circle about 5mm (1/4in) thick and use to line the tart tin, making sure it overlaps the sides, then trim all but 1cm (1/2in) off the overhanging pastry with a pair of scissors. Push the pastry down into the corners of the tin making sure it clings to the sides well.
3. Prick the bottom of the pastry case with a fork, line with greaseproof paper and fill with baking beans. Place on a baking tray and bake 20–25 minutes until the pastry is lightly cooked. Remove the beans and paper and bake for a further 5 minutes to crisp. Trim off any ragged edges while it is still warm.
4. For the filling, defrost the spinach a little, then cook in a large saucepan with the olive oil and garlic for 2–3 minutes until soft. Season well. Place the spinach in a sieve and press out any excess water. Set aside to cool.
5. Spread the cooled spinach evenly over the bottom of the tart. Spread the salmon out alongside the spinach. Whisk together the cream, eggs, yolk, lemon rind, and seasoning. Place the tart case on a baking tray and pour the cream mixture over the filling.
6. Bake for 45 minutes until just set. Cool for 30 minutes before eating warm or cold. Best eaten on the day it is made, but can be chilled overnight.
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