Kylemore Abbey: Salmon and Spinach Quiche

Kylemore Abbey: Salmon and Spinach Quiche Kylemore Abbey Salmon & Spinach Quiche. Photo: Valerie O’Sullivan
The Irish Spirit – Issue No. 9

Exclusive recipe from A flavour of Kylemore Abbey with photographs by Valerie O’Sullivan

For the pastry
  • 300 g wholemeal flour
  • 300 g plain flour
  • 100 g butter, cubed
  • 150–200 ml water
For the filling
  • 250 g spinach
  • 600 g salmon
  • 1 tsp nutmeg
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 50 ml oil
  • 100 ml cream
  • Egg mix
  • 8 eggs
  • 800 ml cream
  • 800 ml milk

Sieve the plain flour into a bowl, add the wholemeal flour and mix together. Rub in the butter until the mixture resembles breadcrumbs. Add enough water to form a soft paste with the flour when combined. Refrigerate for 1 hour or overnight. Roll out to a thickness of 1 cm and bake blind for 14 minutes at 140°C degrees.

Heat the oil in a saucepan, add the spinach and fry off quickly for 1–2 minutes. Add the nutmeg, sea salt, pepper and cream. Dice the salmon into small cubes. Spread the spinach mix over the pastry base evenly and lay the salmon over the spinach. Season the salmon with the remaining salt and pepper and place your quiche tray in the oven with a baking sheet underneath. Whisk all the egg mix ingredients together and pour over the salmon. Cook for 40 minutes at 160°C degrees.

A flavour of Kylemore Abbey is available from Columba Books.