Quiche sans pâte saumon et épinard

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Quiche sans pâte saumon et épinard. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Quiche sans pâte saumon et épinard is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Quiche sans pâte saumon et épinard is something that I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Quiche sans pâte saumon et épinard, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quiche sans pâte saumon et épinard delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Quiche sans pâte saumon et épinard using 8 ingredients and 4 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Quiche sans pâte saumon et épinard:

1. 200 g d’épinards
2. 100 g farine
3. 3 œufs
4. 4 ou 5 tranches de saumon fumé
5. 50 cl lait
6. Fromage râpé
7. Sel
8. Poivre

Instructions to make to make Quiche sans pâte saumon et épinard

1. Mélangez les œufs avec la farine.
2. Puis incorporez le lait, le sel et le poivre ainsi que le fromage.
3. Mettez les épinards et le saumon coupé en dés dans une tourte, puis versez le mélange dessus.
4. Faites cuire au four à 210°C pendant environ 35 min.

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So that is going to wrap it up with this special food Steps to Prepare Favorite Quiche sans pâte saumon et épinard. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!