Smoked salmon and spinach quiche

Smoked salmon and spinach quiche
(Spinati-suitsulõhepirukas)
Serves 6



Pastry:
3oo ml plain flour, sifted
100 grams butter
a pinch of salt
2-3 Tbsp cold water

Filling:
150 grams sliced smoked salmon
300 grams fresh spinach, washed & drained
3 large eggs
300 ml sour cream or creme fraiche
0.5 tsp ground white pepper
0.5 tsp salt
100 grams grated cheese (Cheddar, Gruyere, ...)

For the pastry, mix flour and salt in the bowl, add cold cubed butter and mix with a knife until you have fine crumbs. Add cold water, little by little (you may not need it all) and bring the pastry quickly together with your hands. Roll on a slightly floured worktop and line a 20-23 cm tin with the pastry. Put into the freezer for about 15 minutes (this reduces the shrinkage while baking).
Pierce the pastry with a fork at some places, and bake at 200C for 15-20 minutes, until the pastry is golden.

Meanwhile, rinse the spinach carefully, drain just lightly and put into a large pre-heated saucepan for a few minutes. Heat, until the spinach wilts, then quickly refresh under cold water and drain very thoroughly. Chop finely.
Mix chopped spinach with chopped salmon, grated cheese, eggs, sour cream and season with salt and pepper. Pour into the pre-baked pastry case and continue baking for 30-40 minutes, until the filling is set and the quiche is nicely golden brown on top.