Salmon quiche recipe
Created by The Tesco Recipes team
A great way to make the most of flavoursome salmon fillets and an exciting twist on classic quiche. A buttery pastry case filled with moist salmon and a gorgeous crème fraîche mix - the perfect light lunch or picnic hamper delight.
See method- Serves 4
- 50 mins to prepare and 1 hour to cook
- 906 calories / serving
Ingredients
For the quiche pastry
- 110g (3 3/4oz) plain flour
- 50g (2oz) cold, diced butter
- pinch of salt
- cold water, to mix
For the filling
- 440g (14 1/2oz) salmon fillet
- salt
- pepper
- 4 eggs
- 200ml double cream
- 200ml (7fl oz) crème fraiche
Each serving contains
- Energy
- 3755kJ 906.0kcal
- Fat
- 76g
- Saturates
- 40g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 23.5gProtein 34.0gFibre 1.2g
Method
- Preheat the oven to 200°C, 400°F, Gas 6 and put in a baking sheet to warm.
- Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with cling film and refrigerate for 20-30 minutes.
- Meanwhile season and bake the salmon in a dish in the oven with a little oil for about 15 minutes or until the fish just starts to flake apart. Leave to cool. Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold.
- Flake the salmon into pieces and spread evenly over the pastry base. Whisk together the eggs and cream and crème fraîche and season, then pour over the salmon.
- Bake in the oven for 25-30 minutes until just set and golden brown. Leave to cool before serving.
- See more Salmon recipes
