Cover a baking tray with the rolled-out dough and prick it a few times with a fork. Sprinkle the coarsely grated cheese on the dough base. Arrange the salmon slices in a star shape and spread them evenly on the dough. Place small heaps of the thawed spinach and bell pepper strips in between. Sprinkle the capers on top.
Mix the ingredients for the glaze and pour it over the top.
Cut the onion into small rings and place them regularly on the glaze to create a nice pattern.
Bake the quiche in the oven heated to 220 °C for about thirty minutes.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?
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