Super salmon quiche
This quiche is a really nice way to make a couple of salmon fillets stretch out for a family – it’s loaded with goodness and totally delicious. If you can, it’s great to eat salmon once a week as it’s very good for you. You can choose whatever pastry you like for this (my Mum would be making her own shortcrust with half wholemeal flour). You can find a shortcrust recipe here. I’ve used flaky puff in the photo for a bit of a treat – it tends to puff when you blind bake it though so make sure you prick holes in the base with a fork and fill it with baking beads. For a lighter option, use evaporated milk.
Serves 6
Prep time – 15 minutes
Cooking time – 1 hour 20 minutes
Ingredients
400g salmon fillets, bones and skin removed, chopped into chunks
1 x 400g block flaky puff pastry (or 3-4 sheets)
1 large onion, chopped
2-3 cups finely chopped veges (spinach, broccoli, kale, cabbage, mushrooms, capsicum)
2 cloves garlic, crushed
1 tbsp lemon juice
5 large free-range eggs
1 cup cream (or ¾ cup crème fraîche if you can find it)
¾ cup grated cheddar cheese
½ red onion, sliced
1/4 cup fresh chives or parsely, finely chopped
2 tbsp chopped fresh dill (or 1 tsp dried)
Zest of 1 lemon
Pinch of chilli flakes (optional)
Method
Defrost the pastry so it’s at room temperature. Get a pie or flan dish ready – I used a 26cm diameter quiche tin – if yours is bigger, just add another egg and more veg. You’ll have enough pastry.
Preheat the oven to 200c fan bake. Roll out the pastry on a clean, floured benchtop so it’s larger than the size of your tin/dish. Line the tin with the pastry, trimming to leave a few mm sticking up over the edges to counteract shrinkage. Prick the bottom 10 times with a fork (20 if using puff pastry). Cut a circle of baking paper to fit up the sides of the dish and fill with baking beads/dry chickpeas/rice/lentils.
Bake near the bottom of the oven for 15 minutes so the sides go golden brown. Remove the baking paper and baking beads and cook for another few minutes to dry out the bottom. (You can brush the pastry base all over with beaten egg before it goes back in to help seal it, which helps it stop going soggy).
Remove from the oven, set aside and reduce the temperature to 170c conventional bake (160c fan bake).
Heat 1 tbsp olive oil in a pan over a medium heat and add the onion. Cook, stirring, for 5 minutes until soft. Add the veges, garlic and lemon juice, and cook for another 10 minutes until the veges are wilted and most of the liquid has evaporated. Season with salt and pepper.
Whisk the eggs in a bowl with the cream, ½ tsp salt and ½ tsp white or black pepper.
To the cooked veges, add half the cheese, the salmon, red onion, chives, dill, lemon zest and chilli. Spoon into the pastry case. Pour the egg mixture carefully over top so all the gaps are filled. Sprinkle with the remaining cheese (at this point a sprinkle of freshly grated Parmesan or some feta can be nice, too).
Bake just below the centre of the oven for 45 minutes to 1 hour, or until the egg is set and the base is cooked through.
Cool for 10 minutes in the tin, then slice and serve a fresh green salad – with relish and a few lemon wedges if you like.
Hi Chelsea,
Have just made your beautiful salmon and vegetable tart.
It was stunning.
Wonderful! x
I have lots of salmon fillet that I have cooked, is this recipe ok to use it again?
yes!
I added some gluten-free flour instead of using pastry and turned it into a self crusting quiche. Perfect!
Hi, do I need to line or butter the tin before the pastry goes in?
Hi Chelsea, could you use wet smoked salmon slices ie brined salmon?
Yes you can :)
if I don’t have baking beads, what can I use instead?
Hi Chelsea, can I make this quiche in advance and heat to serve? Refrigerate or freeze? Or does this compromise the taste & texture?
That would be fine, just a gentle oven reheat at say 120 would be good!
hi there- cant wait to try this tonight- just wondering about the part where you use the baking paper. So you lay down your paper on top of the pastry, the paper must go up the sides of the dish? Then fill with your beads or rice etc. Is this correct? Thank you!
could you freeze this?
yes!
Hi Chelsea, I want to make two quiches, one to eat fresh and one to freeze. Does this recipe freeze well?
yes x
Hi Chelsea, do you use fresh salmon fillets or smoked salmon (ie regal)?
Thanks Marianne, by the way I love your cooking!
I use fresh for this but smoked would be nice too!
Do you pre-cook the salmon?
Nope!
Hi :) first time I see a recipe with a pre baked puff pastry , is the salmon added raw ? A must try for sure
Hi there. I have just staryed a really important job for our community at our local hospice. We are fortunate to have people donate food for me to prepare. I have been given salmon and want to know if i made your slamon quiche can it be frozen and if so for how long? Thanming you and MERRY CHRISTMAS!
Belinda
I am a demonstrator at Kitchen Things,
Just demonstrated this recipe- what a treat! thanks Chelsea.:)
Hi chelsea, is this recipe in either of your cook books?
Cheers,
Pauline D.
Not this one! But I have other quiches in my books :)
Hi Chelsea, is this recipe in one of your cook books?
Cheers,
Pauline.
Have a look in Eat :-)
Tried this for our dinner tonight and yummo!! My man went back for seconds and is looking forward to having whats left, if any! for lunch tomorrow!!!
Is there a healthier option to cream? Otherwise it sounds lovely :-)
Evaporated milk would work.
I always use full cream milk (not cream) for quiche. Depends how much liquid needed, but rule of thumb is four eggs to 500 ml of milk. You can further reduce the fat of this recipe by omitting the pastry and baking in a pie dish.
Can you use tinned salmon?
Sure can!
Hi Chelsea, hubby doesn’t like Salmon -could I use ham or bacon? Thanks Deb
Sure thing!
What the heck are baking beads
They are little clay or ceramic balls which weigh down the pastry!
I have been cooking quiche for years but this is without doubt the most delicious. It is a great way to get your ten +a day veg as we’ll.
om nom nom! dinner sorted! thanks so much for sharing your recipes chelsea. de-lish!