About This Recipe
A recipe for quiche without pastry, spinach and smoked fish, quick and easy for a lunch on the grass !
Ingredients
At Oliviers&Co
Classic olive oil
Lautrec pink garlic vinegar
Walnut oil
At the market
250g fresh spinach
1 shallot
1/2 clove of garlic
25cl full cream
50g of flour
1 large egg
1 smoked trout fillet (or mackerel)
150g spinach shoots for the finish
1 pinch of nutmeg
Directions
Preheat the oven to 200°C. Finely chop the shallot and garlic and cook over a medium heat with 2 tbsp. olive oil. Add the spinach, mix and leave to melt, covered. In a bowl, mix the egg, cream, nutmeg and flour, add the spinach and squeeze out the water between your hands. Add the crumbled smoked fish and season with salt and pepper if necessary. Pour the mixture into a well-oiled pan and bake for 20 minutes. Leave to cool and remove from the tin.
In a salad bowl, mix the Lautrec pink garlic vinegar with 2 tablespoons of walnut oil, add the remaining shallot, the spinach shoots and mix, serve with the quiche.