Defrost leaf spinach, wild salmon and puff pastry according to instructions on package.Fold puff pastry once and roll out as round as possible. Lightly grease a tart or pie dish (approx. 26 cm diameter) and line it with the puff pastry up to the edge. Press the dough down well, prick it several times with a fork and then pre-bake in a preheated oven at 220 °C for approx. 8 – 10 minutes.Sauté the onion for the filling in olive oil. Put spinach leaves in a sieve and squeeze well. Then coarsely chop and add to the onion with the garlic, season well with salt, pepper and nutmeg. Do not cook anymore!cut salmon fillet into cubes of about 3 cm, add to the leaf spinach and then spread the mixture on the dough. Beat eggs well with Cremefine, season with salt, pepper and nutmeg and pour over the quiche filling.Bake quiche at 180 °C for about 35 – 40 minutes.