The First Quiche of Summer

It isn’t summer until I’ve made a quiche and as the weather has finally remembered which season it is, I thought I’d share this quiche I made a few weeks ago. It may not be very humble, but this was possibly the best quiche I’ve made. Have a go and enjoy!


  • One roll shortcrust pastry
  • Three salmon fillets
  • Olive oil for grilling
  • Three large eggs, plus two additional egg yolks
  • Approx. 200ml double cream
  • Approx. 100ml milk
  • Small bunch dill, chopped
  • One heaped tsp mustard powder
  • Sea salt & pepper to season
  • Tin size – 20cm
  • Preheat oven to 160˚C
  1. Coat the salmon in the oil and season with sea salt and pepper. Grill until opaque. Set aside to cool.
  2. Grease the quiche tin and line with the pastry. Blind-bake until cooked through and set aside to cool.
  3. In a jug whisk together the eggs, yolks, cream, milk, mustard powder and seasoning.
  4. Once salmon has cooled enough to handle, flake into a bowl with a fork, being careful not to make the pieces too small.
  5. Spread evenly over the baked pastry case and scatter over the chopped dill.
  6. Gently pour the egg mixture over the fish and herbs, making sure the salmon stays evenly distributed around the quiche.
  7. Place in the oven and cook for approximately 30 minutes, or until the quiche has set. It should feel firm to the touch but still have a wobble when it’s shaken.

Serve with your choice of salad leaves and buttered new potatoes.










2 Comments on “The First Quiche of Summer

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