Salmon and Spring Onion Quiche

Salmon and Spring Onion Quiche
Fishboxer Claire Wallace - Watson from Newcastle - Upon - Tyne

This dish is extremely versatile and can be made using either fresh, cured or smoked salmon


For the pastry

200g plain flour

Pinch of salt

100g butter—cold and cut into small cubes

1 large egg yolk

Enough cold water to mix

For the filling

400g salmon—poached fillet, smoked or cured

Salt and pepper

2 bunches of spring onions, trimmed and cut into 4cm lengths on the diagonal—include green parts

15g butter

1 dsp olive oil

4 large eggs

400ml double cream


Make the pasty by rubbing the butter into the flour until it resembles breadcrumbs, or do this stage in a food processor.

Add the beaten egg yolk and just enough water to bring the dough to a firm ball and all the mix away from the bowl - too much water and the pastry will shrink in the oven. Knead gently until together and then wrap in cling film and chill in the fridge for at least 30 minutes.

Meanwhile, gently fry the spring onions in the butter and olive oil for 5 minutes. Drain on kitchen paper.

Roll out the pastry and line a loose     bottomed flan tin - the perforated tins   reduce the risk of soggy bottom pastry. Cover with cling film and chill in the fridge again for at least 30 minutes.

Heat the oven to 200C, 400F or Gas 6. Put a baking sheet on the middle shelf to heat.

Remove the pastry lined tin from the fridge and trim the edges. Prick the bottom gently with a fork. Line the pastry with tin foil and then add baking beans or rice and slide onto the hot baking tray. Bake ‘blind’ for 15 minutes. Remove from the oven and carefully remove the foil and beans/rice and return to the oven for another 5-8 minutes.

Reduce the oven temperature to 180C, 350F or Gas 4.

Cut the salmon into large pieces and place in the pastry case along with the spring onions.

Whisk together the eggs and cream and season with salt and pepper. Pour over the salmon and spring onions and bake for 20-25 minutes until the middle is just set.

Serve hot, warm or cold.



We’d like to say thank you to Claire for contributing to our Fishbox recipes.