Food Inspiration, Lake House, Other blogs, Recipes

Spinach and Salmon Quiche

July 6, 2012

Hands up if you like spinach and salmon!!! Waving both arms high in the air over here, what about you? If you’re like me this is a recipe for you. Oh, and did I mention it involves a spelt, oat and almond crust? Can it get any better? I don’t think so!

The way this lovely quiche came together is quite random really. I’m staying at our lake house this week and two nights ago with nothing better to do I thought to myself: why not make oat flour?

I looked for oats in the pantry and using my food processor I pulsed the oats until they resembled flour. I’m not entirely sure if that’s how oat flour is usually is made but it sure seemed to work. Since I already had the food processor out on the kitchen counter I continued on to make almond butter. About halfway through the process I realized that once again I had a flour-like consistency in front of me. I set some of the  “almond flour” aside and finished making the almond butter which took especially long.

However with my flours all ground up I wanted to use them as soon as possible so before going to bed I read through one of my favorite cookbooks, La Tartine Gourmande to be inspired. I know that Béa likes using unconventional flours so I was sure to find at least one recipe I could try in her lovely collection of mouthwatering dishes.

I was inspired by her Salmon and Watercress Quiche, which she made using a sweet rice, quinoa and amaranth crust and adapted it to make this Spinach and Salmon Quiche with a Spelt, Oat and Almond Crust.

My pictures are a bit darker than usual because right as I set everything up for an outdoor quiche-photography session I saw a storm approaching (can you see the rain come closer and closer?)

About a minute after I took this picture it suddenly became quit windy so I packed up the quiche, plates and linen, cut off a slice for lunch, quickly ran out to the garden to pick some salad and enjoyed the quiche while observing the thunderstorm from the dining room.

Delicious! I personally believe that you can never go wrong by combining salmon and dill and this totally hit the spot! I had seconds and had another two pieces for dinner. The only thing that stopped me from slowly gobbling up the whole quiche was the fact that I wanted to be a good daughter and save some for my mom who will be joining me today! Our tastes are quite similar so I hope she enjoys this as much as I do.

The photo-shoot continued once it was less windy.

And since I can imagine some of you being like me (i.e. drooling over pictures of delicious looking food) here’s the recipe for you all so you can re-create this recipe!

Spinach and Salmon Quiche

makes 1 30cm quiche

Print this recipe


For the spelt, oat and almond crust

  • 100g spelt flour
  • 60g oat flour
  • 50g almond flour
  • 1 1/2 tsp. xanthan gum
  • 1/2 tsp. salt
  • 100g butter + extra for buttering the tart mold
  • 1 egg
  • 1-2 tbsp water
  • 1 egg white

For the quiche filling

  • 300g frozen spinach, blanched (excess water drained off)
  • olive oil
  • 250ml milk
  • salt + pepper
  • chilli flakes
  • 250g skinned salmon
  • 4 eggs
  • 175ml heavy cream
  • a dash of grated nutmeg
  • 2 tbsp. chopped dill
  • 3 small scallions, finely chopped
  • 1 small onion, finely chopped (or 1/2 big onion)


For the spelt, oat and almond crust

The dough should be prepared at least 1 hour ahead, preferably the day before.

  1. In a stand mixer with a paddle attachment mix together the flours, salt and xanthan gum.
  2. Add the butter (1 tbsp. or small cube) at a time and beat until nice and crumbly.
  3. Add the egg, continue to beat until incorporated. If necessary add 1-2 tbsp. of water.
  4. Form a dough ball, wrap it in cling film and refrigerate it for at least an hour (or overnight).
  5. Take the dough out of the fridge about an hour before using it.
  6. Before using the dough, preheat the oven to 190°C.
  7. Then roll it out onto a clean surface to fit the tart mold.
  8. Butter the pan, transfer the dough to the mold and using a fork make small holes in the bottom.
  9. Bake the crust for 10 minutes, then brush the crust with egg white and bake for another 5 minutes.

For the quiche filling

This can be done while the crust in pre-baking in the oven.

  • Add 1-2 tbsp. of olive oil to a pot. Then add the blanched and drained spinach and sauté for a couple of minutes. Set aside.
  • In another pot, heat up 175ml milk, salt, pepper and some chili flakes. Once simmering add the salmon, wait 3-4 minutes, remove from heat, cover with a lid and and wait for 8-10 minutes.
  • In the meantime whisk together the eggs, heavy cream, remaining milk, salt, pepper and chilli flakes. Add some nutmeg and dill and set aside.
  • In a pot (e.g. the one you used to sauté the spinach) heat up 2 tablespoons of olive oil. Add the scallions and chopped onions and cook for 3-5 minutes. Remove from the heat, then add the spinach.
  • Remove the salmon from the milk and crumble into small pieces.
  • Into the crust that should be pre-baked by now, add the scallions, onions and spinach. Add the salmon on top and carefully pour the egg-cream mixture into the crust.
  • Bake for about 20-25 minutes (the egg-cream mixture should be set and the quiche should be golden. Let the quiche rest 5-10 minutes before serving.

Thanks for the inspiration, Béa!

Have a lovely WEEKEND!!!!!!

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  • Reply Anne@ LoveMintChocolateChip July 6, 2012 at 12:48 pm

    that looks wonderful! 🙂

  • Reply Chelsea @ Chelsea Eats Treats July 6, 2012 at 3:03 pm

    Yum!! This looks delicious 🙂

  • Reply Chelsea @ Chelsea Eats Treats July 6, 2012 at 7:15 pm

    Sorry I know I already commented on this post but I wanted to tell you I just nominated you for the One Lovely Blog award 🙂 Details on my blog!

    • Reply Antonia July 6, 2012 at 7:44 pm

      Oh, thank you 🙂

  • Reply Bec July 8, 2012 at 12:36 am

    Oh wow. Nothing beats spinach and salmon. This looks fantastic! Definitely something I want to make in the future 🙂

    • Reply Antonia July 9, 2012 at 8:19 am

      Hope you enjoy the quiche 🙂 And let me know how it turned out!

  • Reply Meghan@cleaneatsfastfeets July 8, 2012 at 6:24 pm

    Naturally, why not make oat flour would be the first thing to come to mind…Ha, ha.

    I don’t even eat salmon, but your pictures make me want to reconsider. Beautiful.

    • Reply Antonia July 9, 2012 at 8:22 am

      I know, I know…..but making oat flour has been on my to-do list for a very long time so it was the perfect thing to keep me busy.
      You should definitely reconsider! Salmon is one of the most delicious fish if you ask me 😉

  • Reply lisa July 8, 2012 at 11:03 pm

    i just discovered your blog and i must say: awesome! 🙂 especially since you study nutrition science (just like me) and are from austria (i´m from germany). but of course, not just that! your recipes look so delicious! just bookmarked your ravioli! and this quiche…love spinach, love salmon – yeah!
    i have just started my healthy living/fitness blog. and i´m thinking about switching to english…since the german-blogging healthy-living-community is sooo small. how did you start off first?
    have a great monday! 🙂

    • Reply Antonia July 9, 2012 at 8:30 am

      Hi Lisa! Thanks for visiting my blog 🙂
      I’m actually moving to Munich later this week so I’ll sort of be German for a year 😉
      I’ll have to check out your blog straight away. I know that the German-writing-healthy-living-blogging community is still pretty much non-existent and that was one of the reasons why I chose to write in English. Blogging is all about the community and if there’s only a couple of people out there really interested in your blog or reading your posts it’s really hard to build blog-friendships. Those are just my thoughts, but writing an English blog just made more sense to me. And the good thing is, even if you decide to write English posts you can still read and comment on the German healthy-living blogs 😉
      Before starting my blog I had been reading blogs for a little while and had always thought that blogging sounds like a fun way to document your life and connect with like-minded people so it was only a matter of time before I started my own.
      Thanks, have a great week too 🙂

  • Reply Ffion July 9, 2012 at 1:06 pm

    This looks amazing, I really want ti give it ago! I’m going to research if its possible to make a quiche without cream to make it a bit lighter I think. Yum!

    • Reply Antonia July 9, 2012 at 7:45 pm

      Let me know how your research goes. Unfortunately, I think it wouldn’t be quiche without a little heavy cream but I’d love to give a healthier version a try 🙂

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