Salmon & Dill Quiche

We all need a classic go-to quiche recipe. There are a lot of healthy ingredients in this dish that not only taste great, but dill and salmon are both known to help reduce inflammation which is great for our overall wellbeing.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Serves: 8
Course: Lunch, Main Course
Cuisine: French
Dietary Requirements: Pescatarian
Author: Hannah Fong (via IQS)

Equipment

  • 22cm pie dish
  • Food processor

Ingredients

For the pastry

  • 175 g plain flour
  • 150 g butter
  • 80 ml sour cream

For the quiche filling

  • 25 g butter
  • 2 leeks use the white part only, finely sliced
  • 1 cup baby spinach leaves
  • 6 eggs medium, free range
  • 150 ml sour cream
  • 150 g salmon fillet cut into 2cm pieces
  • 10 g dill roughly chopped

Instructions

  • Preheat oven to 180ºC/350ºF/Gas Mark 4

To make the pastry

  • Add the flour and butter to a food processor and process until the mixture resembles breadcrumbs.
  • Add in the sour cream and process until you find the mixture comes together in a ball.
  • Flatten the ball of mixture slightly, then wrap in cling wrap and pop in the fridge for at least 15 minutes.

To make the quiche filling

  • Heat butter in a small saucepan on medium heat.
  • Add in the leek and cook, stirring occasionally, for 5-7 minutes until the leek softens.
  • Add in the spinach and cook for a further minute, then turn off the heat and set aside.
  • In a large mixing bowl, whisk the eggs until light and slightly foamy.
  • Stir in the leeks, spinach, sour cream, salmon and half the dill.

To make the quiche base

  • Press the prepared pastry into the greased pie dish until even
  • Cover with baking paper (we recommend you add a handful of dried rice or beans as a weight so the paper doesn’t fly off in the oven).
  • Bake for 10 minutes, then take out of the oven.
  • Remove the baking paper and weights, and put back in the oven for 10 minutes
  • Remove the quiche base when the pastry is slightly golden

To make the quiche

  • Grease a 22cm pie dish.
  • Pour the quiche mixture into the prepared pastry base and bake for 30 minutes until the top is golden brown. Remove from the oven when ready and sprinkle the remaining dill on top. Serve with a green, leafy salad.

Notes

This tasty quiche can be covered and stored in the fridge for up to 4 days.
Nutrition Facts
Salmon & Dill Quiche
Amount Per Serving
Calories 381 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 195mg65%
Sodium 243mg11%
Potassium 276mg8%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 1730IU35%
Vitamin B3 3mg15%
Vitamin C 5mg6%
Vitamin K 31µg30%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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Posted by I Quit Sugar

In May 2018 Sarah Wilson closed her website for I Quit Sugar, and appointed Sam Wood as the sole custodian of all the recipes that were freely available on the IQS blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com