Salmon, Spinach and Quark Quiche with Phyllo Crust

Salmon and quark quiche

I made this quiche a few weeks ago and it was a big hit in this house. It's so easy and taste great hot or at room temperature. I made the quiche for dinner and we enjoyed leftovers the next day for lunch. Served with fresh greens and a glass of wine, it's the perfect picnic or garden party food.

I decided to use phyllo pastry instead of a traditional pie crust. Was it my laziness or curiosity? I can't quite remember. However, P. welcomed the experiment with great pleasure as he's not a big fan of pie crust. The purpose of phyllo pastry in this recipe is to hold the filling, rather than to be a part of the dish. Although I really liked the crisp edges. Using quark was another experiment which worked great. I love quark desserts, but I don't remember ever using quark to make a savoury dish.

I used a lot of fresh herbs because I just love the flavour combination of salmon and dill. You can reduce the amount of dill or completely omit it if you don't like its taste. Also you can substitute spinach for kale or swiss chard.

Update: If you can't find quark you can be substitute it for ricotta. Quark is a European type of fresh cheese made from soured milk. It has a very soft and smooth texture with a lovely tangy taste. In the UK, quark can be found in almost any Polish shop/deli or in the international section of major supermarkets.

Salmon quiche
Salmon and quark quiche
Salmon and quark quiche


Salmon, spinach and quark quiche with phyllo crust
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.



22 comments :

  1. A beautiful quiche and great combination of ingredients! Scrumptious.

    Cheers,

    Rosa

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  2. What a beautiful quiche. The flakiness of the puff pastry is so pretty and delicious too. I'll have to google "quark"...I've never hears of it!

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  3. This looks delicious, good idea on using Phyllo. I'm not a big fan on pie crust myself!

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    1. I usually make "naked" quiche, but I recently fell in love with phyllo so I decided to give a go. :)

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  4. This looks wonderful! Like thyme (Sarah)above,I had to Google "quark." Maybe I can find it a Whole Foods....if not, guess I'll try Cottage Cheese instead. Thanks so much for posting the recipe!

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    1. Hi Shari, I've just updated the post (see above). I would suggest using ricotta instead of cottage cheese.

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  5. Absolutely beautiful. Found your blog through Twitter -- if you don't mind, we'd like to "pin" this on Pinterest and share it on our Facebook page as well. Keep up the great work!

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    1. Welcome and thank you for visiting my blog. Feel free to pin and share the post, just please make sure to link back.

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  6. I love the combination and how crispy and brown the crust is!

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  7. My kind of food - and the pics are as gorgeous as ever.

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  8. you've got a wonderful blog!!! wooooooooooow! I follow you! many kisses :)

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  9. I love the look of this quiche! We have been makinng a lot of salmon recipes lately - it really goes with Finnish summer dishes and flavors. I have tested philo pastry with an asparagus quiche recipe http://www.lily.fi/juttu/parsa-perunapiirakka and this salmon one will definitely be the next one to try!

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    1. I love your asparagus quiche, looks for fresh and summery! Any chance for a recipe in english? xx

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  10. The crispy brown edge looks stunning. I love using ricotta in quiche but never used quark before. Looks like your experiment was a successful one :)

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  11. Wow! That crust is amazing. A wonderful golden brown colour has been achieved.
    Looks delicious. I didn't realise quark was a cheese so thanks for the explanation!

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  12. this is perfect for a lunch on the beach! ;)
    Happy Summer!

    http://tapasnalingua.blogspot.com

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  13. That looks delicious, I will try it at the weekend! Your photos of the wedding are very nice, I love the decoration :-).
    Greetings from your new reader Barbara

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