Smoked Salmon, Brie & Cranberry Quiche

by | Oct 26, 2025 | Regular Recipes, Uncategorised

 

SMOKED SALMON, BRIE & CRANBERRY QUICHE

INGREDIENTS:

For the pastry:

175G PLAIN FLOUR
100G BUTTER
1 EGG YOLK
ICE COLD WATER

For the filling:

50G SMOKED SALMON– CUT INTO PIECES

75G CREAMY BRIE – CUT INTO PIECES

4 EGGS + 1 EGG YOLK – WHISKED

1 BUNCH SPRING ONIONS

250 ML SINGLE CREAM (OR YOU CAN USE ALL MILK)

100 ML SEMI SKIMMED MILK

SALT & BLACK PEPPER

You will also need an 8 inch / 20cm flan dish – 2 inches / 5cm deep

METHOD:

Pastry:

  1. Add the flour to a large bowl with a large pinch of salt
  2. Cut the butter in pieces & rub into the flour until it resembles breadcrumbs
  3. Add the egg yolk & bring together until you have a soft dough – add a few drops of ice cold water, a little at a time if needed
  4. Wrap the dough in cling film & pop in the fridge to chill for 30 minutes
  5. Once chilled roll out the dough on a lightly floured surface – you need a circle big enough to completely line your dish with a little overhang – line the dish with the pastry
  6. Line the pastry case with parchment paper & fill with baking beans – Tip: I use old 2p & 1p copper coins instead for this – they are an excellent conductor of heat & last forever! I’ve had mine for many years.
  7. Place on a baking tray & cook for 20 minutes in a preheated oven 170° Fan / 190° C / Gas Mark 5
  8. Carefully remove the beans & parchment paper and bake for a further 5 minutes
  9. Remove from oven & put to one side – Tip: I usually make my cases earlier in the day, prep all the ingredients for the filling & then I just have to assemble it when I’m ready it to cook it.
  10. Reduce the heat to 150° Fan / 170° C / Gas Mark 3
  11. Place the flan dish on a baking sheet

To Fill:

  1. Snip the white & about 5cm of the green of the spring onions into small pieces & spread over the base of the pastry case
  2. Snip the smoked salmon in pieces & spread over the onion
  3. Place the pieces of brie over the base
  4. Sprinkle a few dried cranberries over the cheese (about 15 should do it)
  5. Whisk the cream & milk into the eggs – add a couple of twists of black pepper & a pinch of salt
  6. Carefully pour over the filling
  7. Bake for about 40 – 50 minutes until set – but check the quiche after 30 minutes & then every 10 minutes until cooked. This is a deep quiche & will take longer cooking, the time will vary depending on your oven.
  8. Remove from the oven & leave to cool & set for at least 1 hour before serving

The quiche is delicious warm or cold & it can be reheated for 10 – 15 minutes in the oven.

Store in the fridge once cold.

 

 

 

     

     

     

     

     

     

     

     

       

       

       

       

       

       

       

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