Spinach and salmon mini-quiches

Over the weekend, one of my husband’s colleagues invited us and  I understood she likes quiches. So I made some, just about enough for the number of people who are going to attend..
Spinach and salmon mini-quiches with spicy bites on the side
She lives in such a picturesque place. We took the bus  to get there. For 15 min, we could only see vinyards Then at a certain point, it started getting even more beautiful and colourful where I could sport cherry trees, peach trees, plum trees..There is also an array of flowers and I couldn’t even find names for most of them..

I felt silly because I should have brought my camera so I can share with you the beauty of inner Germany.


But hey, I can still show you picture of Neustadt an der weinstrass, which is where we live..
About 5 min walk from our flat..


Some cute things on my way
I hope you like them..
Now back to our mini-quiches..I didn’t take many picture while making them because it’s dead easy to make, besides, I only had 1 hour to make, bake and let cool the whole batch…So I hope these picture will do..
Quiches, packed and ready to go
For 10 to 12 mini quiches

Prep: 10 min – baking : 20-25 min


  • 1 roll of puff pastry
Spinach and salmon filling
  • 100g  of grated cheese (Edam, gruyere, comte, cheddar..)
  • 50g of fresh salmon (or smoked), cut into small cubes
  • 1 tbsp olive oil 
  • A hint of garlic (optional)
  • 2 eggs at room temperature, separated
  • 3 heaped tbsp of crème fraiche or equivalent
  • 1 heaped tsp of corn starch
  • 2 cups of frozen spinach
  • Freshly crushed peper


Preheat the oven to 180C.

Cut circles of puff pastry and place them in the molds.. Prick them slighlty

For the filling

Sautée the spinach in olive oil, you need them to lose their liquid. Add the hint of garlic. Set aside and add small cubes of salmon. Season to taste. The salmon will cook slightly from the heat still in the pan, but not totally.

Whisk the egg yolk with cornstarch, the cream. Add the spinach and salmon. Add the grated cheese. Season with salt and pepper and set aside.
Beat the egg white until it becomes firm. Fold it in 2 times in the egg yolk mixture. 
Start filling the pastry cases with the filling. Top it properly,  you don’t need to leave space because it wont overflow.
Bake for 25 min approximately or until the centre has set. If the quiches get colored before the pastry cases, place them at the very bottom of the oven so the cases bake faster.
A medium-size quiche on the side for the chef (me)

I like to serve my quiches at room temperature with a salad. But these make a good impression in a buffet for a gathering..
Note about the little spicy bites you see on the side 

I made these bites with puff pastry leftover. I use black olive tapenade, mixed with sundried tomato pesto and harissa, I layered a spoon of Dijon mustard before adding the spread mixture and I rolled the puff pastry. They I egg-washed the roll and sprinkled dried sage. I’ve marked the cuts and baked at 220 C for about 15 min. And there you have it, spicy little bites..

Tapenade and sundried tomato pesto


Spicy bites
See you next time with a new recipe and more pictures from the region..

6 thoughts on “Spinach and salmon mini-quiches

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