Spinach hemp quiche with feta & salmon
Made with Love & Hemp Protein

You need these ingredients for your quiche

For the shortcrust pastry

🥧 220g spelt flour
🥧 20g hemp protein powder
🥧 125g cold butter
🥧 1 pinch of salt
🥧 1 egg
🥧 some butter for the mold
🥧 some flour for working the dough

For the filling

🥧 400g spinach leaves
🥧 250g salmon
🥧 150g feta cheese
🥧 1 onion
🥧 a little garlic
🥧 1 pinch of salt and pepper
🥧 1 pinch of nutmeg
🥧 1 egg
🥧 200g cream
🥧 200g sour cream
🥧 100g grated cheese
🥧 25g pine nuts

Grease a cake tin (approx. Ø 28 cm) and dust with flour. Preheat the oven to 200 degrees (fan oven 180 degrees)
To make the dough, knead the spelt flour, hemp protein, butter, salt and egg together until you have a dense dough
Sprinkle the work surface with spelt flour and roll out the dough on it
Keep some of the dough and shape it into a roll for the edge
Close the gap between the base and edge well
Pre-bake the dough in the preheated oven for 10 minutes

Dice the onions and feta for the filling
Place the spinach in the quiche dish, top with the onions and feta
Dice the salmon and also spread it on the pre-baked dough
Mix the egg with the cream, sour cream and cheese and season with garlic, salt and pepper to taste
Then pour the mixture over the quiche
Pour in just enough so that you can still see the edge
Bake the quiche in the preheated oven for a further 30 minutes
We wish you bon appétit