Salmon Quiche

Salmon Quiche
  • Serves 4
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Nutritional Information: 458 kilocalories, Carbohydrates: 21g Fat: 26g, Omega-3: 1g


  • 225 g Scottish salmon, cooked and broken into large flakes
  • 125 g asparagus tips
  • 250 g shortcrust pastry
  • 3 x eggs
  • 150 ml single cream or crème fraiche
  • 2 x spring onions, chopped
  • 75 g Emmental cheese, grated
  • salt and pepper


  1. 1

    Pre-heat the oven to 200°C / 400°F / Gas mark 6

  2. 2

    Trim the asparagus then blanch in boiling water for 3 minutes, or until tender. Drain and immediately run under a cold tap. Cut spears diagonally in half

  3. 3

    Roll out pastry and line a 20cm (8 inch) loose-bottomed flat tin. Prick the bottom with a fork and fill with large piece of crumpled foil

  4. 4

    Put on baking sheet and cook for 15 minutes. Remove from oven and reduce the temperature to 180°C / 350°F / Gas mark 4

  5. 5

    Mix the eggs and cream together, stir in the spring onions and season

  6. 6

    Place the salmon flakes and asparagus in the pastry case. Pour over the egg mixture. Sprinkle with the cheese. Return the quiche to the oven

  7. 7

    Bake for a further 35-40 minutes or until the top is golden. Serve hot or cold with a salad


Recipe kindly contributed by The Scottish Salmon Producers Organisation