Quiche with spinach and salmon

Necissities:

5 or 6 slices of dough for the crust

Spring form

Ingredients for 3 people:

3 eggs

2 spoons bread-crumbs

Butter to grease up the oven pan

60 gram grated cheese

250 mL cooking cream

450 gr spinach (out of the freezer, but already thawed)

Fresh dill

300 gram fresh salmon

Directions

Heat the oven up on 180 degrees Celsius

Grease up the spring form with the butter.

Lay the dough in the spring form and make sure it sticks with a fork.

Spill some bread crumbs on the bottom.

Start beating the eggs and the cooking cream. Add salt, pepper and dill. If it’s mixed well, also add the grated cheese.

Drain the spinach from all the extra water and add the spinach to the cream mixture.

Chop up the salmon in small pieces and divide ¾ of the salmon on the bottom of the spring form.

The other ¼ of the salmon can be added to the cream mixture carefully because you don’t want it to crumble too heavily.

Pur the cream mixture into the spring form and lay it in to oven.

Wait 45 minutes until it’s done and garnish the quiche afterwards.