QueenBeeGrannyJean
02-21-2007, 05:44 PM
QUICHE AU SAUMON ET EPINARDS
Salmon & Spinach Filling :
6 eggs
7 fl oz heavy cream
1/2 lb frozen spinach
2 salmon steaks
2 Tablespoons oil
salt, pepper
grated nutmeg.
Preheat oven to 400 degree
Boil or steam the spinach, following instructions on the package, strain well to remove all the water.
Cook the salmon steaks in the oil with salt and pepper for 15 minutes until flaky. Turn only once if possible.
In the meantime beat the eggs with the cream.
Add salt and pepper and a pinch of nutmeg.
Crush the salmon steaks roughly with a fork and spread evenly
on the crust*. Cover the salmon with the cooked spinach and spread the egg/cream mixture over the top.
Bake for 40 minutes in 400 degree oven and serve hot.
*NOTE: FOR THE TIME BEING JUST USE A FROZEN, READY MADE OR HOME MADE CRUST. LATER AFTER I HAVE TRANSLATED THE FRENCH VERSION I WILL GIVE YOU THE TART (CRUST) RECIPE.
Salmon & Spinach Filling :
6 eggs
7 fl oz heavy cream
1/2 lb frozen spinach
2 salmon steaks
2 Tablespoons oil
salt, pepper
grated nutmeg.
Preheat oven to 400 degree
Boil or steam the spinach, following instructions on the package, strain well to remove all the water.
Cook the salmon steaks in the oil with salt and pepper for 15 minutes until flaky. Turn only once if possible.
In the meantime beat the eggs with the cream.
Add salt and pepper and a pinch of nutmeg.
Crush the salmon steaks roughly with a fork and spread evenly
on the crust*. Cover the salmon with the cooked spinach and spread the egg/cream mixture over the top.
Bake for 40 minutes in 400 degree oven and serve hot.
*NOTE: FOR THE TIME BEING JUST USE A FROZEN, READY MADE OR HOME MADE CRUST. LATER AFTER I HAVE TRANSLATED THE FRENCH VERSION I WILL GIVE YOU THE TART (CRUST) RECIPE.