Salmon Quiche

By Ellie

8 Person

110 Minutes

0 Calories

Salmon Quiche is lovely made with fresh salmon, even better with hot smoked salmon but you’ll knock it out of the park with smoked salmon!! The filling is super easy to make so it really comes down to the crust – ready-made pie shell, store-bought a shortcrust pastry or homemade quiche crust. Whichever you choose, this quiche is a totally Easter-worthy recipe!

Ingredients

DECORATIONS (OPTIONAL)

Dill sprigs and extra smoked salmon

QUICHE FILLING:

3/4 cup (75g) gruyere cheese , grated
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces
2 tbsp fresh dill , roughly chopped
1/4 tsp salt + pinch pepper
1 1/2 cups (375ml) cream , full fat
5 eggs (~55 - 60g / 2oz each)
8 - 10 asparagus spears
2 garlic cloves , minced
1 leek , white part only halved and finely sliced
15g / 1 tbsp butter , unsalted

QUICHE CRUST - CHOOSE ONE

1 ready made pie shell (23cm / 9", fridge or frozen)
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
2 sheets frozen shortcrust pastry
1 homemade quiche crust (shortcrust pastry)

Method

01

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
02

FILLING: Preheat oven to 180℃/350℉ (160℃/320℉ fan forced).
03

Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
04

FILLING: Place cooked quiche crust on a tray.
05

Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
06

FILLING: Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
07

FILLING: Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
08

FILLING: Stir in asparagus stems (don't cook), then remove from stove.
09

FILLING: Cool slightly then scatter across base of quiche crust.
10

FILLING: Whisk together eggs, cream, dill, salt, pepper in a bowl.
11

FILLING: Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
12

FILLING: Top with cheese, pour over egg mixture.
13

FILLING: Top with remaining salmon and asparagus tips.
14

FILLING: Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
15

FILLING: Rest for 10 minutes before carefully removing from tin and slicing.

Related Tags

Salmon Quiche

4.7

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 90 Mins
Total Time 110 Mins

02 Ingredients

DECORATIONS (OPTIONAL)

Dill sprigs and extra smoked salmon

QUICHE FILLING:

3/4 cup (75g) gruyere cheese , grated

200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces

2 tbsp fresh dill , roughly chopped

1/4 tsp salt + pinch pepper

1 1/2 cups (375ml) cream , full fat

5 eggs (~55 - 60g / 2oz each)

8 - 10 asparagus spears

2 garlic cloves , minced

1 leek , white part only halved and finely sliced

15g / 1 tbsp butter , unsalted

QUICHE CRUST - CHOOSE ONE

1 ready made pie shell (23cm / 9", fridge or frozen)

1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin

2 sheets frozen shortcrust pastry

1 homemade quiche crust (shortcrust pastry)

03 Method

Step 1

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.

Step 2

FILLING: Preheat oven to 180℃/350℉ (160℃/320℉ fan forced).

Step 3

Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.

Step 4

FILLING: Place cooked quiche crust on a tray.

Step 5

Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).

Step 6

FILLING: Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).

Step 7

FILLING: Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.

Step 8

FILLING: Stir in asparagus stems (don't cook), then remove from stove.

Step 9

FILLING: Cool slightly then scatter across base of quiche crust.

Step 10

FILLING: Whisk together eggs, cream, dill, salt, pepper in a bowl.

Step 11

FILLING: Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.

Step 12

FILLING: Top with cheese, pour over egg mixture.

Step 13

FILLING: Top with remaining salmon and asparagus tips.