Ingredients:
400 g of salmon
400 g of spinach
1 pastry
4 eggs
300 g cream
2 shallots
Olive oil
Salt and pepper
Preparation:
Fry the shallots in a pan and put them aside.
Fry the salmon. Crumble salmon fillets during cooking for faster cooking. Add salt and pepper.
In another pan, cook the spinach in a little olive oil. Add salt and pepper.
Once cooked, put the spinach in a strainer to drain as much water as possible (press with a wooden spoon).
In a large bowl, mix the eggs and cream. Pepper and salt.
Spread the pastry in a pie dish.
Place the cooked and crumbled salmon on the pastry then place the spinach.
Pour the egg and cream mixture on top.
In an oven preheated to 200 degrees, bake the quiche for about thirty minutes.