Smoked Salmon and Spinach Quiche Recipe

Smoked Salmon and Spinach Quiche

A retro remake? Maybe. Still delicious? Absolutely! This rendition of the classic quiche Loraine uses smoked salmon instead of ham. So good, one piece may not be enough!

Total Time1 Hour 15 Minutes
Yield
12 servings
DifficultyIntermediate

smoked salmon & spinach quiche with a slice taken out of it

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Submitted by

Vitamix

Ingredients

1¼ cup 155 g all-purpose flour
½ cup 115 g cubed butter, chilled
¼ cup 60 ml cold water
1 pinch salt

1¼ cup 155 g all-purpose flour
½ cup 115 g cubed butter, chilled
¼ cup 60 ml cold water
1 pinch salt

Preheat oven to 375°F (185°C). Lightly grease a pie pan and set aside.
Add the flour and chilled butter to your Vitamix container and secure the lid. Select Variable 6 and Pulse 5 to 6 times.
Remove the lid plug and begin Pulsing again while drizzling in the cold water. Pulse 12 to 14 times, or until a ball forms.
Remove the dough from the container and press into the prepared pie pan. Push dough up the sides and crimp the edges. Refrigerate for 30 minutes.
Rinse container. Add the salmon and spinach and secure the lid.
Select Variable 1, start the machine, and blend for 20 seconds. Remove from the container and place in a mixing bowl. Set aside.
Add the cubed Gruyère cheese to the container and secure the lid. Select Variable 1 and start the machine, using the tamper to press the cheese into the blades. Blend for 30 seconds. Add to the bowl with the salmon.
Place the cream, sour cream, eggs, parsley, soy sauce, pepper, flour, and paprika into the container in the order listed and secure the lid.
Select Variable 1 and press start. Increase speed to Variable 3 and blend for 15 seconds.
Add mixture to the bowl with the salmon and cheese and mix thoroughly. Pour into the chilled dough.
Bake for 35 minutes, or until golden brown. Allow to cool slightly before serving.

Preheat oven to 375°F (185°C). Lightly grease a pie pan and set aside.
Add the flour and chilled butter to your Vitamix container and secure the lid. Select Variable 6 and Pulse 5 to 6 times.
Remove the lid plug and begin Pulsing again while drizzling in the cold water. Pulse 12 to 14 times, or until a ball forms.
Remove the dough from the container and press into the prepared pie pan. Push dough up the sides and crimp the edges. Refrigerate for 30 minutes.
Rinse container. Add the salmon and spinach and secure the lid.
Select Variable 1, start the machine, and blend for 20 seconds. Remove from the container and place in a mixing bowl. Set aside.
Add the cubed Gruyère cheese to the container and secure the lid. Select Variable 1 and start the machine, using the tamper to press the cheese into the blades. Blend for 30 seconds. Add to the bowl with the salmon.
Place the cream, sour cream, eggs, parsley, soy sauce, pepper, flour, and paprika into the container in the order listed and secure the lid.
Select Variable 1 and press start. Increase speed to Variable 3 and blend for 15 seconds.
Add mixture to the bowl with the salmon and cheese and mix thoroughly. Pour into the chilled dough.
Bake for 35 minutes, or until golden brown. Allow to cool slightly before serving.