A winner for weekend lunches.
When friends arrive over for lunch, sandwiches just don’t suffice. You need to pull out the big guns with a meal that will surely impress. The problem is, a lot of recipes that do this are complicated and time-consuming. This is where this salmon quiche comes in. It’s incredibly tasty and when served with a leafy green salad, is a complete meal that will leave everyone at the table satisfied.
Thanks to a few kitchen staples you keep in your fridge, pantry and freezer, this quick and simple salmon quiche comes together pretty fast. It uses frozen puff pastry to make the crust which is a busy mum’s saving grace. I would love to make my own puff pastry but when you’re working against the clock, shortcuts are a must. I always keep a can of salmon in the pantry – it’s pretty versatile when you don’t have fresh salmon available. This salmon quiche recipe is perfect for lunches, brunches and even breakfasts when you are entertaining or simply looking for something a little fancy.
Puff Pastry or Pie Pastry?
If time is on your side, you can make your own pie pastry. You honestly can’t beat homemade pie pastry. I do recommend making your own if you can. But let’s be honest… this doesn’t always suit a time-poor mum! That’s why I keep a packet of ready rolled puff pastry sheets in the freezer as back-up.
The puff pastry sheets are square and often not the same size as a quiche dish. To solve this dilemma, I take one sheet, cut it in half to make rectangles then overlap each on adjacent sides to make a bigger size to fit my quiche dish. Then I gently roll them to make the seams flat. The best thing to do is use your quiche dish as a guide then you can’t get it wrong. Just make sure you have enough pastry to go up the sides of the dish, not just on the bottom!
Definitely blind bake your pastry!
If you don’t blind bake, your pastry won’t be crispy when you serve it. In fact, it will be soggy thanks to the salmon quiche filling you add on top of it. This extra step can make all the difference to your quiche. Once the pastry is inside your quiche dish, line the top of it with baking paper and fill with baking weights. If you don’t have this, use dry beans or even rice which when kept is a container for this purpose you can reuse over, and over again.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Salmon Quiche
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 60 g baby spinach
- 4 large Eggs, lightly whisked
- ½ cup cream
- ½ cup cheddar cheese, coarsely grated
- 210 g can red salmon, drained with skin and bones removed, and coarsely flaked
- 2 spring onions, thinly sliced
- 2 teaspoons dill, finely chopped
- 1 punnet baby tomatoes, sliced in half to decorate on top
Instructions
- Preheat oven to 180°C. Line a quiche dish with pastry. If you have one with a removable base, use this instead. Use a small sharp knife to trim excess pastry. TIP: The puff pastry sheets you buy are square and often not the same size as a quiche dish. To solve this dilemma, take one sheet, cut it in half to make rectangles then overlap each on adjacent sides to make a bigger size to fit the quiche dish. Gently roll them to make the seams flat and sealed together. Use your quiche dish as a guide.
- Line the pastry case with baking paper. Fill with baking weights (alternatively, use beans or rice). Bake for 10 minutes. Remove paper and weights from top of pastry. Bake for a further 10 minutes, or until pastry is light golden. Reduce heat to 150°C.
- Cook the spinach in a frying pan over medium heat for 2 minutes or until spinach wilts. Set aside to cool.
- Whisk the eggs, cream and cheddar cheese in a bowl. Arrange the spinach, salmon, spring onion and dill in the pastry case. Gently pour over the egg mixture. Arrange sliced baby tomatoes on top to decorate. Bake for 25-30 minutes, or until the filling is just set.
- Place quiche on a large serving plate. Cut into wedges. Serve with lemon wedges, a leafy green salad and fresh crunchy bread.