salmon quiche

Recipe video above. The most amazing salmon&nbsp;quiche&nbsp;made with smoked salmon!! When cooked, it's looks just like cooked normal salmon - but with better seasoning in every bite. This fills a deep dish quiche tin 23cm / 9″ diameter, 3.5 cm / 1.5″ deep. Scale down for smaller tins and prepared pie shells - see Note 1.

Salmon Quiche

quiche crust ((shortcrust pastry))

frozen shortcrust pastry

pie shell ((23cm / 9", fridge

/ 1 tbsp butter (, unsalted)

leek

garlic (, minced)

asparagus spears

eggs

(375 milliliters) cream (, full fat (Note 3))

salt + pinch pepper

dill

salmon

(75 grams) gruyere cheese (, grated (Note 6))

Dill sprigs and extra smoked salmon

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

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

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

Quiche Crust (Note 1):

Preheat oven to 180C/350F (160C/320F fan forced).

Place cooked quiche crust on a tray.

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

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

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

Cool slightly then scatter across base of quiche crust.

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

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

Top with cheese, pour over egg mixture.

Top with remaining salmon and asparagus tips.

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

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

Filling:

Salmon quiche is a new version of a classic quiche using canned salmon, mozzarella cheese, eggs and heavy cream. It is fancy enough for a party but is also down to earth and quick to prepare.

heavy cream

salt

black pepper

mozzarella cheese, shredded

pie crust, frozen

Preheat oven to 350 degrees F.

Prepare salmon by draining liquid and removing skin and bones. 

In a bowl, lightly beat heavy cream, eggs, salt and pepper.

Add salmon and shredded mozzarella cheese.

Pour into frozen pie crust.

Bake for 45-50 minutes or until cooked through to the center.&nbsp; If it begins to get to dark for your liking, cover lightly with aluminum foil.

Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature.&nbsp;

Top 2 salmon quiche recipes from across the web

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Salmon Quiche

Salmon Quiche

Top 2 salmon quiche recipes from across the web

The most viewed salmon quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Quiche

Salmon Quiche

The most viewed salmon quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine