To prepare the crust place butter, flour, water and pinch of salt in a large bowl. Using your hand combine all the ingredients together until dough is smooth. Make it a bit flat, cover with foil and place in the fridge for some time.
Meanwhile, season the salmon with some salt and pepper and steam for 20 min. While that’s cooking prepare spinach. Cook it in a large pan with crushed garlic and a pinch of salt and pepper for about 10 min.
Place cooked spinach in a sieve over a bowl to drain any access water. Slice tomatoes into thicker slices and set aside.
To make bechamel sauce melt butter in a small pot. Add flour, mix well and let it cook together for 2-3min. Add milk and nutmeg. Keep mixing until the sauce start thickening. Season with salt and pepper to taste. Once it’s cooled down, mix in 1 beaten egg.
Preheat oven to 180C. To prepare your quiche tin (I use 25cm with a loose base) simply grease all the edges and the base with butter.
Take out the pastry from the fridge and roll it with a rolling pin on a floured surface into a round shape, around 2 cm thick. Place the pastry in the baking tin and make sure all the edges are covered. Pierce holes with a fork on the base of the tin. Place ceramic baking beans (rice or heavy beans) over some parchment paper to weight down the pastry while baking.
Place in the oven and bake for about 15 min. After that time, remove the baking beans and place the tin back in the oven and bake until the pastry gets a bit golden grown – around 5 min.
Take out the pastry and assemble the filling. First place spinach following with salmon and then slices of tomatoes on top. Pour over bechamel sauce. Make sure to cover the whole surface. Place in the oven and bake for another 30-40 min.
Enjoy while it’s still warm with a squeeze of fresh lemon juice.
