Instructions
The pie crust:
- Mix the salt into the flour, then mash the butter into the flour (it should look like shredded cheese)
- Add the water to the flour and butter mixture and knead until it turns into dough - if your dough won't stick together, add some more water
- Leave the dough to rest in the refrigerator for an hour, meanwhile you can work on the filling:
- Melt the butter and add the rinsed spinach. Heat until the spinach leaves wilt. Stir simultaneously
- Press the garlic clove into the spinach and mix it together
- Cut the salmon into small pieces
- Mix the eggs, heavy cream, salt and shredded cheese together
- When the pie crust has rested for an hour:
- Preheat the oven to 392° F (200° C)
- Roll out the dough until it fits into the pie tin. This is easier to do if you roll your dough on top of a plastic bag that is cut up lengthwise, then you turn the rolled dough unto your tin, so that the plastic bag is now on top, press down the edges, then take off the plastic bag
- Prick the crust with a fork, and bake for 12 minutes
- When the crust is baked, spread out the spinach on the bottom of the crust
- Then add the salmon pieces, spread them out evenly on top of the spinach
- Lastly, pour the egg mixture on top of the salmon
- Bake the pie at 392° F (200° C) for 30 minutes
To go with the pie:
Fresh and sweet salad, with the combination of: (The amount of all these ingredients is to your own liking)
- Rucola
- Red grapes
- Honeydew melon
- Cherry tomatoes
- Avocado
- Feta cheese
- Pine nuts, lightly roasted on a frying pan