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Mini Salmon Spinach Quiche

Updated: Apr 26, 2020



  1. 240g all-purpose flour

  2. 150ml ice water

  3. 240g unsalted butter, cold


  1. 6 eggs

  2. 1/4 cup rice milk/ oat milk

  3. 50g Parmesan cheese

  4. 100g Salmon, sliced to 1cm cubes

  5. 100g Spinach, chopped

  6. 10 Cherry tomato, sliced to quarters

  7. 3 Mushrooms, sliced


  1. In a cool place, flat top, pour flour on the cool table top. Create a well in middle and add cold water slowly spoon by spoon. At every spoon of water added, scoop flour into center, fluff well. Repeat until the mixture form a dough.

  2. Press the dough into square and wrap with transparent food wrap. Refrigerate for 30min.

  3. Meanwhile, soften butter and shape it to form a square. Refrigerate.

  4. Remove dough from fridge . Sprinkle some flour on cold table top and roll it to flatten it to 20cm by 20cm

  5. Place square butter in middle of the dough and wrapped the butter by fold in the four side of the dough.

  6. Roll it to flatten to 18cm by 9cm. Fold the top to middle then to bottom. The dough became 9cm by 9cm.

  7. Repeat step 6 2 more times and refrigerate dough for 30min

  8. Remove from fridge and repeat step 7 2 more times.

  9. Keep dough overnight

  10. Use a circle mould and cut dough into circles. Mould dough into mini aluminium cups and freeze for 30min

  11. Pre-heat oven at 200°c

  12. Remove mini cups from freezer and bake for 10min at 200°c

  13. In a big bowl, beat eggs with milk, Add cheese and spinach. Add pinch of Pepper to taste

  14. Place 1 cube of salmon, 1 quarter cherry tomato and 1 slice mushroom into each pastry cup.

  15. Pour the egg mixture to fill each cup.

  16. Sprinkle some parmasen cheese on top of each quiche. Bake for 30min over 200°c.

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