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French Cuisine


Cheese Soufflé
Onion Tart
Puff Pastry dough
Salmon & Spinach Quiche
Shortcrust Pastry
Chicken Croquettes
Raspberry French Toast
French Onion Soup
Baked Tomaoes

Salmon & Spinach Quiche


Pastry to use : shortcrust pastry.

Salmon & Spinach Filling :

6 eggs

20 cl [7 fl oz] doucle cream

250 g [1/2 lb] frozen spinach

2 salmon steaks

2 Tbspoons oil

salt, pepper, grated nutmeg.


Preheat oven at 200°C / 400°F ; line the pastry in the tart tin.

Boil or steam the spinach just like mentionned on packaging ; strain them well.

Fry the salmon steaks in the oil for 15 to 20 minutes with a little salt.

Meantwhile, beat the eggs with the cream, add salt & pepper and a pinch of grated nutmeg.

Crush the salmon steaks roughly with a fork and display them evenly on the crust.

Cover evenly with the spinach and spread with the egg preparation.

Bake in oven for 40 minutes and serve.

                                      Vandana Dubey's Recipe Site.