Salmon Quiche
A shortcrust case filled with flaked salmon, spinach and dill in a creamy egg custard, baked until just set.
Photograph credit: Salmon quiche, Kirchhörde by Gerda Arendt · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Green salad
- New potatoes
- Cucumber salad
- Dry white wine
Sides from the same cuisine on this site: Crumpets, Braised Red Cabbage, Buttered Carrots.
Making Salmon Quiche, Step by Step
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Heat the oven to 190°C / 375°F. Line a 23 cm tin with the pastry and blind-bake with baking paper and beans for 15 minutes, then without for 5 minutes. Lower the oven to 180°C / 355°F.
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Scatter the salmon, spinach and dill over the base.
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Whisk the eggs with the cream, milk, salt and pepper and pour into the case. Scatter over the cheese.
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Bake for 40 minutes until golden and just set. Rest for 10 minutes before cutting.
Related guide: Pan and tin size.
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Notes From the Method
Blind-bake the pastry.
Squeeze the spinach dry.
If your oven runs hot, check at 35 minutes.
Rest it before cutting.
Swaps and Variations
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
Leftovers
Keeps in the fridge for 2 days. Serve cold or reheat gently in a low oven.
Salmon Quiche Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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