Salmon, Spinach and Quark Quiche with Phyllo Crust

January 17, 2013


Serves 6-8

225g fresh spinach
1tbsp butter
2 garlic cloves, chopped
1 bunch spring onions, sliced
3 eggs
300ml single cream
250g quark cheese
1/2 cup grated parmesan
3 tbsp chopped fresh dill
3 tbsp finely chopped fresh parsley
230g cooked salmon, torn into small pieces
pinch of grated nutmeg
salt and freshly ground pepper
60g butter
6 sheets of phyllo

Preheat the oven to 180℃.

Put the spinach in a pan and cook for 1-2 minutes, until wilted. Take the pan off the heat and squeeze out all the liquid. Finally chop the spinach and set aside.

Melt the butter in a pan, add the onions and garlic and sauté for 2 minutes on medium heat, stirring often, until slightly softened but not browned. Set aside.

In a medium bowl, whisk together the eggs and cream. Add the quark, parmesan, spinach, sautéed onions and garlic, herbs, salmon, nutmeg and gently stir to combine. Season with salt a pepper.

Melt the butter in a saucepan. Lay one sheet of phyllo on a working surface and brush with the melted butter. Place another sheet of phyllo on top of the first sheet, brush with the melted butter. Repeat process until all phyllo sheets are used. Transfer the phyllo into a buttered pie dish and trim the edges to fit the pie dish.

Pour in the filling and bake until the filling is set and the pastry is golden brown, about 35-40 minutes. Cool 10 minutes before slicing.