Spinach and salmon quiche
Ingredients
For the mass
• A cup of White Flower flour
• A quarter cup cup of cold butter
• Half cup water
• Egg
• Salt to taste
For the filling
• A cup and a half of diced salmon
• A cup of chopped spinach
• A cup of diced cheese
• Two eggs
• Half onion finely chopped
• Half a teaspoon of black pepper Andean Traditions
• Salt to taste
JP products in this recipe
Preparation
The first thing to do is the dough, in a bowl add the flour and salt, then add the butter and stir very well, this can take a while since the butter will be cold, when it has a consistency like gritty we add water and stir very well.
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Once the dough is ready we put it on a clean kitchen towel and leave it in the refrigerator while we make the filling.
In a nonstick frying pan add the onion and fry, then add the salmon and spinach, fry for about 10 minutes and that's it.
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In a non-stick frying pan add the dough trying to cover all the edges very well, like making a foot.
We add the mixture that we made in the pan.
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In a separate bowl add the eggs, salt to taste and the Tradiciones Andinas black pepper and stir well with a fork until the egg is frothy.
We add the egg to the refractory, then the cheese and that's it, we put it in the oven for 30 min at 347 degrees Fahrenheit.
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We unmold and serve!
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