Salmon Quiche is lovely made with fresh salmon, but even better with smoked salmon.
The filling is super easy to make. Keeping long-lasting essential ingredients on hand in the fridge, freezer, and cupboard quickly solves the ‘what’s for dinner’ question. And with this super simple, quick quiche recipe, you won’t have to ponder that question for breakfast, brunch or lunch.
- Quiche pastry with 8oz of plain flour
- 4oz butter
- 1 egg
- 1 egg yolk
- 8oz (500gm) of our award-winning smoked salmon
- 3 large eggs
- 12fl ozs cream (325ml) or 6 fl oz cream and 6 fl oz milk
- The juice of half a lemon
- 1-2 tablespoons of chopped fresh parsley
- 10in (25.5cm) quiche or flan tin (preferably metal) with a fluted edge and removable base.
For the crust:
Beat eggs well, slice the butter into thin slices, and mix into eggs.
Add flour gradually, working it into a thick paste.
Roll out to the size of the flan dish and line the dish, pressing pastry firmly into the tin.
Cover the bottom of pastry lined flan dish with thin slices of smoked salmon (using about half the fish) and leave in the fridge for about fifteen minutes. Meanwhile, make the filling.
For the filling:
Chop the remainder of the salmon into small pieces and add to the beaten eggs.
Then add the cream (or milk and cream), chopped parsley and lemon juice
Pour into pastry-lined tin and bake in a hot oven (200 deg C/Gas 6) for 25 – 30 minutes until the quiche is set in the centre, has turned golden brown, and looks fluffy.
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto
Smoked Salmon Eggs Benedict Royale
Chocolate Blinis with Smoked Salmon & Poached Lemon