Quiche with Spinach and Fresh Salmon

Summer recipe by Krystal Mozaika Bistro's head-chef

Expats.cz Staff

Written by Expats.cz Staff Published on 15.08.2012 15:38:42 (updated on 15.08.2012) Reading time: 2 minutes

Food & Drink

Quiche with Spinach and Fresh Salmon

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Quiche with Spinach and Fresh Salmon

“There are several reasons why I like to prepare quiche: it’s a light and quick lunch (or bigger breakfast) paired with fresh salad; it also corresponds to our way of cooking Czech with with French charm – in this case, we use puff pastry (listové těsto), which is more familiar to us and easier to prepare at home.”
                                                                                             Petr Tyrichtr, head-chef at Krystal Mozaika Bistro

Quiche with Spinach and Fresh Salmon

30 minutes preparation
20 minutes baking at 175°C in the mold
10 minutes baking at 200°C without the mold

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Quiche with Spinach and Fresh Salmon

Serves 6:

Crust:
1pc. of puff pastry (listové těsto)
50g butter for buttering the mold
1 spoon of flour for the mold

Filling:
300g blanched leaf spinach
500g fresh salmon (or 300g smoked)
250g cherry tomatoes

2 eggs
300ml cream (smetana ke šlehání – 30%)
200ml sour cream
2 spoons of flour (hladká mouka)
salt and freshly grounded pepper

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Quiche with Spinach and Fresh Salmon

Roll out the dough, cut based on the size of the mold, and place into the buttered mold.

Quiche with Spinach and Fresh Salmon

Add blanched spinach, salmon cut into small cubes, and sliced cherry tomatoes.

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Pour over with the pre-prepared mixture of battered eggs & seasoned cream.

Quiche with Spinach and Fresh Salmon

Bake in the mold at 175°C for 20 minutes.

Quiche with Spinach and Fresh Salmon

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When slightly cooled, take out of the mold and bake for 10 more minutes at 200°C.

Dobrou chuť!

Also from Krystal Mozaika Bistro: Traditional Czech Žemlovka: Apple Bread Pie with Quark and Raisins

 

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Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina

 

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