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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in protein

Loaded with fresh flavours such as smoked salmon, asparagus and dill, this salmon quiche with homemade shortcrust pastry is the ultimate family favourite.

  • Serves12
  • Cook time1 hour 10 minutes
  • Prep time20 minutes
Mar-24-PVX-Salmon-Quiche

Ingredients

  • 1 bunch asparagus, trimmed
  • 1 tbs olive oil
  • 20g butter
  • 1 leek, halved, thinly sliced
  • 1/4 cup chopped dill
  • 150g hot smoked salmon, skin discarded, flaked
  • 1/2 cup (60g) grated tasty cheese
  • 4 free-range eggs
  • 300ml thickened cream
  • Dill sprigs, to serve
  • Garden salad, to serve

Shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 225g unsalted butter, chopped, chilled
  • 2 free-range egg yolks

Nutritional information

Per serve: Energy: 1494kJ/357 Cals (17%), Protein: 10g (20%), Fat: 30g (43%), Sat Fat: 17g (71%), Sodium: 194mg (10%), Carb: 12g (4%), Sugar: 2g (2%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make shortcrust pastry, place the flour and butter in a food processor. Process until fine crumbs form. Add the egg yolks and process until the dough just comes together, adding 1-2 tsp of iced water if necessary. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to rest.

  2. Step 2

    Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place it in the fridge for 15 mins to chill.

  3. Step 3

    Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove paper and weights or rice and then bake for 8-10 mins or until it is light-golden. Remove from the oven and reduce the temperature to 160°C.

  4. Step 4

    Meanwhile, cut asparagus into 3cm lengths and set tips aside.

  5. Step 5

    Heat the oil and butter in a large frying pan on medium heat. Cook leek and asparagus stalk pieces, stirring, for 5 mins or until the leek is soft and translucent. Remove from heat.

  6. Step 6

    Whisk eggs and cream in a large jug and season.

  7. Step 7

    Arrange the leek mixture, salmon, cheese and dill over the pastry case. Pour over the egg mixture and dot with the reserved asparagus tips.

  8. Step 8

    Bake for 40-45 mins or until golden and filling is set. Set aside for 10 mins to cool. Transfer to a platter and sprinkle it with dill sprigs. Serve with salad.

Recipe tip

For some added zing, try the cracked pepper crusted hot smoked salmon.

COOK. STORE. SAVE.
Clever storage:
If you have any leftovers, pop them into an airtight container in the fridge for up to 3 days. Reheat in the microwave or the oven. 

Use it up: Don’t toss out the unused egg whites from the pastry. Save them to make meringues, scrambled eggs or a mixed berry tart.

Salmon quiche is the perfect family meal

Featuring a golden homemade pastry base and topped with a savoury filling of smoked salmon, leek and asparagus, this family-sized easy salmon quiche is the perfect dish to serve for a weeknight dinner, at morning tea or when you’re entertaining guests. 

Considered a staple in French cuisine, many people associate quiche with France, however, it originated in Germany during the Middle Ages. Back then, the dish was made from only a few ingredients, but over the years it has evolved into this salmon quiche recipe we now know and love. 

Simple swaps: how to make salmon quiche with alternative ingredients 

When it comes to delicious meal ideas, you can’t beat easy salmon recipes for any time of the week or weekend. While this recipe calls for hot smoked salmon, you do have the option to use canned salmon if you prefer, as it is often a cheaper alternative. Simply drain the can and add it to the pie case along with the other filling ingredients. Other swaps and additions can include frozen peas, like in flavoursome salmon mini quiches, using camembert cheese instead of tasty cheese, or adding fresh sliced chilli for a kick of heat. 

What is the secret of good shortcrust pastry? 

This smoked salmon quiche recipe requires you to make shortcrust pastry from scratch. But don’t worry – it’s a lot easier than you think! Before you begin, you can watch our video for how to make shortcrust pastry, then follow our recipe method. The good news is, all you’ll need is a food processor to help bind the ingredients together, plus a little patience as shortcrust pastry must be chilled in the fridge for best results.

Work on a clean surface dusted with flour to ensure the dough doesn’t stick, and avoid over-kneading as this can cause it to become difficult to roll out. Check out our collection of ideas for more pastry recipes – both sweet and savoury. 

Impress your guests: smoked salmon quiche serving ideas

To elevate your presentation, place the hot smoked salmon and asparagus tips in a decorative pattern on top of your quiche before it’s baked. Add a finishing touch with sprigs of dill and a fresh crack of pepper. 

Now it’s time to enjoy and eat this hot smoked salmon quiche, but what else can you serve alongside it? It pairs beautifully with a fresh and easy salad or keep it simple with some lightly dressed rocket leaves. You can also serve it alongside other favourites for a feast with family and friends, including homemade garlic bread

FAQs

Salmon quiche

Salmon quiche
  • Serves12
  • Cook time1 hour 10 minutes
  • Prep time20 minutes
Ingredients
  • 1 bunch asparagus, trimmed
  • 1 tbs olive oil
  • 20g butter
  • 1 leek, halved, thinly sliced
  • 1/4 cup chopped dill
  • 150g hot smoked salmon, skin discarded, flaked
  • 1/2 cup (60g) grated tasty cheese
  • 4 free-range eggs
  • 300ml thickened cream
  • Dill sprigs, to serve
  • Garden salad, to serve

Shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 225g unsalted butter, chopped, chilled
  • 2 free-range egg yolks
    Description

    Loaded with fresh flavours such as smoked salmon, asparagus and dill, this salmon quiche with homemade shortcrust pastry is the ultimate family favourite.

    Method
    1. Step 1

      To make shortcrust pastry, place the flour and butter in a food processor. Process until fine crumbs form. Add the egg yolks and process until the dough just comes together, adding 1-2 tsp of iced water if necessary. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to rest.

    2. Step 2

      Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place it in the fridge for 15 mins to chill.

    3. Step 3

      Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove paper and weights or rice and then bake for 8-10 mins or until it is light-golden. Remove from the oven and reduce the temperature to 160°C.

    4. Step 4

      Meanwhile, cut asparagus into 3cm lengths and set tips aside.

    5. Step 5

      Heat the oil and butter in a large frying pan on medium heat. Cook leek and asparagus stalk pieces, stirring, for 5 mins or until the leek is soft and translucent. Remove from heat.

    6. Step 6

      Whisk eggs and cream in a large jug and season.

    7. Step 7

      Arrange the leek mixture, salmon, cheese and dill over the pastry case. Pour over the egg mixture and dot with the reserved asparagus tips.

    8. Step 8

      Bake for 40-45 mins or until golden and filling is set. Set aside for 10 mins to cool. Transfer to a platter and sprinkle it with dill sprigs. Serve with salad.