Quiche with spinach, feta and salmon

Roll the dough into a 5 mm thick sheet, place it in a tart form, leaving the edges hanging down 1 cm from the sides, cut off the excess dough.

Put the form into the freezer for 20-30 minutes.

Cut the onion into strips and fry it in the pan with butter.

Add the dried spinach, pepper, cook it till ready and cool.

Dice the cheese and salmon and add to the mixture.

Cover the dough with parchment and press it down with something heavy (beans for example).

Put the form with the beans into the oven, preheated to 180-200°C.

In 20 minutes get rid of the beans, pierce the dough with the fork in the center and bake for 10 minutes more.

Whisk the eggs with milk, cream, salt and nutmeg.

Spread the filling on the dough and pour inside egg mixture. Bake till golden (+/-30 minutes).

When the quiche is ready, cut it and serve.

Puff pastry dough “Granny Annie” (without yeast)