Hot Smoked Salmon and Dill Quiche
A rich egg and cream custard in a crisp case, with flakes of hot smoked salmon, fresh dill and a little lemon.
Made with Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £1.62 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) and line a 23 cm deep loose bottomed tart tin, leaving a little overhang. Chill for 20 minutes.
- 2
Line with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more until the base is dry and pale golden. Lower the oven to 180°C (160°C fan).
20 min - 3
Flake the salmon into large chunks, discarding any skin and bones. Scatter it over the pastry with the spring onions and half the gruyere.
- 4
Whisk the eggs, cream and milk with the dill, lemon zest and a good grind of black pepper. Pour the custard carefully over the salmon and sprinkle with the remaining gruyere.
- 5
Bake for 30 to 35 minutes until golden and just set, with a slight wobble in the centre.
33 min 20 s - 6
Rest for 10 minutes, trim the overhanging pastry with a serrated knife and serve warm or cool.
Tips
- Hot smoked salmon is already cooked and flakes easily, so it stays moist in the custard. Cold smoked salmon works too but add it in strips on top.
- Pour the custard in with the tart already on the oven shelf to avoid spilling, topping up the last bit with a jug.
- Do not overbake. Take it out when the centre still wobbles slightly, as it will finish setting while it rests.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 2 days. Serve cold or reheat at 160C (fan 140C) for 15 minutes until hot through. Best not frozen.
Questions
Can I use tinned salmon?
Yes. Drain a 200 g tin well, remove the skin and large bones, and flake it in. The flavour is milder, so use a little extra lemon zest and dill.
Can I use milk instead of cream?
Yes, but use all whole milk and one extra egg for a firmer, lighter quiche. Cream gives the silkiest texture, so the result will be a little less rich.
Is this quiche nut free?
Yes, none of the ingredients contain nuts, and the shortcrust pastry base is also nut free. Check the label on the smoked salmon for any added flavourings.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.