Mini spinach and salmon quiche

Ingredients

Directions

1. 1

   Clean, wash and drain the spinach well. Peel and finely chop the onion. Wash salmon, dab dry and cut into small cubes. Place the slices of dough next to each other on a work surface and let them thaw for about 10 minutes. In the meantime, heat oil in a large pot and fry onion until transparent. Add spinach, cover and let it collapse.

2. 2

   Season with salt and pepper. Mix eggs and crème fraîche for the glaze. Season with salt, pepper and nutmeg. Lay the slices of dough on top of each other on a floured work surface. Roll out to a rectangle (28 x 42 cm) with a rolling pin. Cut the dough in half lengthwise. Divide each strip in thirds to make 6 squares (14 x 14 cm). Put the dough squares into 6 tart cups (11 cm Ø with lift-off base) lined with baking paper, press lightly. Sprinkle the bases with breadcrumbs. Mix the salmon cubes and spinach and distribute in the cubes. Spread the glaze over them. Whisk the egg yolk and milk.

3. 3

   Put the dough squares into 6 tart cups (11 cm Ø with lift-off base) lined with baking paper, press lightly. Sprinkle the bases with breadcrumbs. Mix the salmon cubes and spinach and distribute in the cubes. Spread the glaze over them. Whisk the egg yolk and milk. Brush the edges of the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Remove from the oven and remove from the pan

4. 4

   Preparation time approx. 1 hour 10 minutes