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Smoked Salmon Quiche With Potato Pastry

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For the pastry

115g/4oz floury maincrop potatoes, diced
225g/8oz/2 cups plain (all-purpose) flour, sifted
115g/4oz/8 tbsp butter, diced
egg, beaten
10ml/2 tsp chilled water

For the filling

275g/10oz smoked salmon
6 eggs, beaten
150ml/ pint/⅔ cup full cream milk
300ml/ pint/1 cups double (heavy) cream
30-45ml/2-3 tbsp chopped fresh dill
30ml/2 tbsp capers, chopped
Salt and ground black pepper


Serves: 6


1. Boil the potatoes in a large pan of lightly salted water for 15 minutes or until tender. Drain well through a colander and return to the pan. Mash the potatoes until smooth and set aside to cool completely.

2. Place the flour in a bowl and rub in the butter to form fine crumbs. Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed.

3. Roll the pastry out on a floured surface and use to line a deep 23cm/9in round, loose-based, fluted flan tin (quiche pan). Chill for 1 hour.

4. Preheat the oven to 200°C/400°F/Gas 6. Place a baking sheet in the oven to preheat it. Chop the salmon into bite­size pieces and set aside.

5. For the filling, beat the eggs, milk and cream together. Then stir in the dill and capers and season with pepper. Add the salmon and stir to combine.

6. Remove the pastry case from the fridge, prick the base well and pour the mixture into it. Bake on a baking sheet for 35-45 minutes until set and golden.

COOK'S TIPS:- To ensure the base cooks through it is vital to preheat a baking sheet in the oven first.

Make the most of smoked salmon offcuts for this quiche, as they are much cheaper.

Serve the quiche warm, when it is especially delicious with mixed salad leaves combined with some more dill.

VARIATIONS:- These quantities can also be used to make six individual quiches. Prepare as above, but reduce the cooking time by about 15 minutes. For extra piquancy, sprinkle some finely grated fresh Parmesan cheese over the top of each quiche before baking.

Energy 698Kcal/2902kj; Protein 24.8g; Carbohydrate 34.6g of which sugars 2.8g; Fat 52.3g of which saturates 29.3g; Cholesterol 355mg; Calcium 154mg; Fibre 1.4g; Sodium 1086mg

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