Smoked Salmon Quiche
A good quiche has to be one of my desert island foods, and to my mind, there is none better than a Smoked Salmon Quiche. With tangy creme fraiche, spring onions and fresh herbs, this is a perfect for lunch or a light dinner.
A good quiche has to be one of my desert island foods, and to my mind, there is no better filling than luxurious smoked salmon.
Paired with tangy creme fraiche, spring onions and fresh herbs, this is a seriously flavoursome Smoked Salmon Quiche. Perfect for lunch or a light dinner, it can be made well in advance and eaten room temperature or gently warmed.
A good quiche makes a little go a long way
One of the best things about a quiche is that you can use quite luxurious ingredients like salmon or asparagus and still feed a crowd. I tend to use quiches as fridge-clearers too as they are perfect for using up herbs or veg thats gone a bit soft in the fridge.
Do I have to make my own pastry to make quiche?
Aha, my favourite question. No, but I highly recommend it. A lot of people are unsure about making their own pastry, but it’s very easy to make using the food processor and comes together in moments. If you like, you can use store-bought pastry, but once you try the easy method below you will never go back. Trust me, it’s easier than you think.
Mix and match your fillings to suit your tastes
I like to use spring onions or scallions in my quiche, however, it is also delicious with finely sliced red onions. If you like, you can take it in a Scandinavian direction by chopping up some fresh dill and adding it to the quiche custard before baking. I use creme fraiche because it is easy to come by here in Europe. You can replace it with sour cream or cream and the result will be perfectly delicious.
Quiches are perfect for entertaining!
Not only are quiches great for making in advance, they’re actually better on day two. This makes them ideal for entertaining as you can get all the cooking out of the way and then concentrate on the important stuff like having a nice glass of wine with your friends!
FREQUENTLY ASKED QUESTIONS
Can I make Smoked Salmon Quiche in advance?
Yes, you can, it can be made 2-3 days in advance.
Should I use hot smoked or cold smoked salmon in this quiche?
You can use either, but I prefer cold smoked salmon.
Can I use store-bought pastry to make Smoked salmon quiche?
Of course! Though it is so quick and easy to make your own I urge you to give it a try.
HOW DO I BLIND BAKE PASTRY?
It’s easy to blind bake pastry! Blind baking is simply drying out the pastry before you put the filling in to stop the dreaded “soggy bottom”. Line the pastry with scrunched up baking paper and foil, weight it down if you like, though it isn’t necessary. (You can use dried beans, rice or lentils) and bake for 15 minutes. Remove the lining and bake a further 5 minutes before proceeding with the recipe. Save the beans or rice for next time!
Looking for more quiche recipes?
Why not try my Asparagus and Bacon Quiche! Perfect for spring.
Smoked salmon is a wonderful ingredient in quiche, and perfect for a light lunch with a crisp white wine.
Smoked Salmon Quiche
A good quiche has to be one of my desert island foods, and to my mind, there is none better than a Smoked Salmon Quiche. With tangy creme fraiche, spring onions and fresh herbs, this is a perfect for lunch or a light dinner.Smoked Salmon Quiche can be made well in advance and eaten room temperature or gently warmed.
Ingredients
for the pastry:
- 250 g plain or all-purpose flour
- 125 g unsalted butter
- 1 tsp sea salt
- 1 tsp white sugar
- 1 large egg, beaten
- 2 tsp dijon mustard
for the quiche:
- 4 large eggs
- 300 ml creme fraiche , or sour cream
- ½ tsp sea salt
- 1 clove garlic, crushed
- 1 tsp paprika powder
- 1 bunch parsley, finely chopped
- 3 spring onions, (scallions), finely sliced
- 200 g smoked salmon
- freshly ground black pepper
Instructions
- MAKE THE PASTRY: To make the pastry, place the butter, flour, salt and sugar in the bowl of a food processor with the blade fitted and process on high until the mixture resembles fine breadcrumbs. Pour in the beaten egg, then run the processor until the mixture clumps together and forms a soft dough. This takes longer than you might think, up to a minute or so. If the dough refuses to come together add a little cold water a teaspoon at a time until it does.
- ROLL AND CHILL: Turn the dough out onto a lightly floured surface, knead into a ball, then use a rolling pin to tap it out into a disc. Roll out to a round larger than the tin, dusting with flour and turning as you go. Place the dough into the tin, pressing it gently but firmly into all the corners. Fold the overhanging pastry back into the tin to create a firm edge. Prick all over with a fork, then place in the freezer for 15 minutes, or the refrigerator for 30. Keep the pastry trimmings aside.
- MAKE THE CUSTARD: Meanwhile, heat the oven to 200°C / 400°F / Gas 6. Prepare the filling by beating together the eggs, creme fraiche, sea salt, garlic, paprika powder and parsley with a few grinds of black pepper. Set aside to infuse.
- BLIND BAKE: When the pastry has chilled, remove from the freezer or fridge, scrunch up a sheet of baking paper and use it to line the pastry. Line the baking paper with a piece of foil, pressing to the shape of the pastry. Place the tart tin on a baking tray, then blind bake (see FAQ'S) for 15 minutes. Remove the foil and baking paper and bake for a further 5 minutes.
- CHECK THE TART SHELL: Remove the tray from the oven and reduce the heat to 180°C / 350°F / Gas 4. Check the pastry case for any cracks – if so, dampen a small amount of pastry trimmings with a little water so it has a paste-like consistency and very carefully use this to plug any holes or cracks. Brush the tart shell with mustard, be gentle as the pastry is still fragile.
- FILL AND BAKE: Scatter over the spring onions, pour in the egg mixture, then tear the salmon into pieces and place add to the tin. Bake in the preheated oven for 40-45 minutes until puffed in the middle and golden.
- REST AND ENJOY: Allow the quiche to cool to room temperature on a rack before cutting.
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Nutrition
Serving: 1 slice | Calories: 504kcal | Carbohydrates: 36g | Protein: 17g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 952mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1934IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 4mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Where are the notes on blind cooking the pie crust?
Hi Emily, I’m so sorry for the delayed reply to your question, I have been travelling and not updating the website! The correct instructions are now in the FAQ’s! Have a great day, J.