I’m not sure what season we are in exactly. Some days we wake up, the sun is shining and warm and it feels like it is still summer. Other mornings, the sky is grey, wind is blowing and rain threatens. Automn is around the corner and it has decided to let it be known.
Well, inevitably some days a fresh salad of veggies and quinoa will do, and others a warm soup would be great.
What I usually try to do in these cases is cook dishes which:
1) Can be eaten both warm and cold
2) If eaten warm, can be accompanied by a salad
For instance, the other day I cooked a Salmon and spinach quiche.
To be fully transparent, the idea came from our friend A. After a day at the beach (yes in England!), watching our men kitesurf while A, A and I were on talking our afternoon away, we came back to London and ate this delicious heart-warming home-made quiche. No need to say that this was highly apreciated after the cold day dipping our feet in the Manche and walking along the (very) windy beach.
Well I was craving it again so made it last night. It takes about 10 minutes + 30 minutes to cook and it’s delicious. Save some for your lunch the next day!
200 to 300g of smoked salmon
3 or 4 large handfuls of raw spinach
A pie dough
350cl of milk
2 large spoons of crème fraiche
2 pinches of curry powder
1 healthy pinch of salt (no need for much more, as smoked salmon already tastes salty).
1. Place the dough on a dish, poke holes all over the surface with a fork and place in the oven at 180°C/ gas 6.
2. Cut the salmon into rough squares.
3. Cook the spinach 1 minute in boiling water. Remove from the pan and place in a colander. Pour cold water to stop it from cooking further and then press in your hands to remove as much water as possible.
4. In a large bowl, beat the eggs, the milk and the crème fraiche and the curry powder. Once it looks homogeneous, place the salmon pieces and spread the spinach. Stir a little.
5. Once the dough is golden, after about 15/20 minutes, remove it from the oven and pour the quiche mixture on it. Spread the salmon and spinash all over.
6. Bake in the oven for 20 to 30 minutes depending on the thickness of your quiche. When it is cooked, the end of a knife should come out (relatively) clean.
Serve immediately with green salad. You can also add some pieces of red pepper, chive, shallots, sprouts, seeds etc. depending on your mood.