Jamie Oliver’s Smoked Salmon Quiche is a vibrant twist on the classic quiche. Imagine a flaky, buttery pastry shell filled with a creamy, tangy egg custard, studded generously with smoky, delicate salmon. It’s comforting yet elegant. perfect for a brunch, light dinner or even a fancy picnic.
What makes it stand out? Jamie’s version is all about balancing flavors and textures. The smokiness of the salmon contrasts beautifully with the soft, silky filling and the crispy crust. Jamie often adds fresh herbs and maybe a hint of lemon zest to brighten it all up. It’s the kind of dish that feels fancy but is surprisingly simple to make.
Jamie Oliver Smoked Salmon Quiche Recipe
Ingredients Needed
For the pastry and filling, you’ll need:
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For The Pastry
- Plain flour (for that crisp base)
- Butter (cold and cubed, to create that flaky texture)
- A pinch of salt
- Cold water (just enough to bring the dough together)
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For The Filling
- Smoked salmon (the star ingredient-try to get good-quality, thick slices)
- Eggs (fresh and large)
- Double cream or crème fraîche (for richness and creaminess)
- Fresh dill or chives (for a herby lift)
- Lemon zest (just a little to cut through the richness)
- Black pepper (freshly cracked is best)
Jamie often keeps it simple. no need for loads of cheese or heavy seasoning. The smoked salmon’s flavor shines through beautifully.
Equipment Needed
To make this quiche, you don’t need much fancy gear. Here’s what’s essential:
- A mixing bowl – for whisking your eggs and cream
- A rolling pin – to roll out your pastry thin and even
- A quiche or tart tin. ideally with a removable base for easy serving; around 9 inches (23 cm) works perfectly
- A fork. for docking the pastry (pricking it to prevent bubbles)
- A whisk – to mix the filling smoothly
- Oven gloves – always helpful for handling hot tins safely
If you want to be a little extra, a food processor can speed up pastry making but it’s not necessary.
How To Make Jamie Oliver’s Smoked Salmon Quiche
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Make the pastry:
Combine flour and salt in a bowl. Rub in the cold butter with your fingertips until the mix looks like breadcrumbs. Add cold water a tablespoon at a time, bringing it together into a dough. Wrap it in cling film and chill for at least 30 minutes. This rest helps the pastry relax and prevents shrinking when baked.
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Prepare the tin and roll out pastry:
Lightly flour your surface and roll the dough out into a circle big enough to fit your tart tin. Gently lift the pastry and press it into the tin, trimming off the excess edges. Chill again for 10-15 minutes. Then prick the base with a fork.
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Blind bake the crust:
Line the pastry with parchment paper, fill with baking beans or rice and bake at 180°C (350°F) for about 15 minutes. Remove the paper and beans, then bake for another 5 minutes until golden and crisp.
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Make the filling:
Whisk together eggs, cream (or crème fraîche), lemon zest and plenty of cracked black pepper. Roughly chop the dill or chives and stir in.
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Assemble and bake:
Scatter pieces of smoked salmon evenly over the blind-baked pastry base. Pour the egg mixture on top, spreading gently. Bake at 180°C (350°F) for about 25-30 minutes, until the filling is just set but still slightly wobbly in the center. This keeps it silky.
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Cool and serve:
Let the quiche cool a bit before slicing. It tastes amazing warm or at room temperature.
What I Learnt
Making Jamie Oliver’s smoked salmon quiche taught me a few things:
- Rest your pastry! It makes a huge difference. I used to skip chilling dough and ended up with tough crusts. Patience here pays off with a tender, flaky base.
- Don’t overbake the filling. The quiche should still jiggle slightly when you take it out. It continues to cook as it cools, keeping the texture creamy.
- Less is more with seasoning. The smoked salmon carries so much flavor that you don’t want to drown it with extra salt or cheese. Simple herbs and a squeeze of lemon zest elevate without overpowering.
- Blind baking is key. It stops a soggy bottom and keeps the pastry crisp even under a moist filling.
Overall, it’s a wonderful dish that’s forgiving yet impressive.
Recipe Tweaks For Jamie Oliver’s Smoked Salmon Quiche
Jamie Oliver’s smoked salmon quiche is a brilliant base. But here’s the fun part. you can make it truly your own. First off, think about the crust. Jamie’s usually goes for a classic shortcrust pastry but why not mix it up? Adding some crushed almonds or a bit of rye flour can give it a subtle nutty twist. It adds texture and a depth that’s unexpected but delightful.
Next, the filling. Smoked salmon is rich and flavorful, so balance is key. Jamie uses eggs and cream which is perfect for a silky custard. But here’s a trick: try swapping half the cream for crème fraîche or sour cream. It adds a slight tang that cuts through the smokiness. For herbs, dill is the obvious match but don’t be shy about experimenting. Tarragon, chives or even a touch of fresh basil can give the quiche a fresh, herbaceous lift.
Cheese is another place to play. Jamie keeps it simple but tossing in a handful of grated Gruyère or aged cheddar amps up the savory goodness. It melts beautifully, creating pockets of gooeyness that complement the salmon.
Lastly, think about texture. Adding sautéed leeks or caramelized onions brings a sweet counterpoint. Or sprinkle some toasted pine nuts on top before baking for crunch. These tweaks don’t just change the taste. they elevate the whole experience.
Storage Tips For Leftovers
Quiche leftovers? Yes, please! They’re often even better the next day. But to keep that smoked salmon quiche tasting fresh and delicious, proper storage is key.
First, let the quiche cool completely at room temperature before storing. Wrapping it while warm traps steam which can make the pastry soggy. Once cool, cover it tightly with plastic wrap or transfer it to an airtight container.
In the fridge, quiche keeps well for about 3 to 4 days. Beyond that, the salmon can start to lose its freshness and the custard might get a bit rubbery. If you want to store it longer, freezing is an option. but be warned, the texture may suffer slightly. To freeze, wrap the quiche tightly in cling film, then foil. When ready to eat, thaw overnight in the fridge and reheat gently in the oven at a low temperature to keep the pastry crisp.
Reheating is an art itself. Microwaving can make the crust soggy, so opt for the oven or a toaster oven. Heat it at 160°C (320°F) for about 15 minutes until warmed through and the crust is crisp again.
What To Eat With Jamie Oliver’s Smoked Salmon Quiche?
Quiche alone is a meal but pairing it well makes it memorable. The smoky, creamy richness of Jamie’s quiche pairs beautifully with fresh, vibrant sides.
Start with greens – a simple mixed leaf salad with a sharp vinaigrette cuts through the richness perfectly. Think peppery rocket, crisp cucumber slices, maybe some radishes for bite. You can toss in capers or lemon zest for an extra zing that echoes the salmon’s smokiness.
Roasted or steamed vegetables are another great option. Asparagus or green beans with a light drizzle of olive oil and a sprinkle of sea salt work wonderfully. If you want a bit more comfort, roasted baby potatoes with rosemary add a hearty touch.
For something a little different, try a chilled cucumber and dill yogurt sauce. It’s fresh, cooling and adds a Mediterranean vibe to your plate.
If you’re in the mood for bread, go for a rustic sourdough or a crusty baguette. The chewy texture helps mop up any leftover custard or juices.
To drink? A crisp white wine like Sauvignon Blanc or a light, citrusy sparkling wine is a classic match. For a non-alcoholic option, a sparkling elderflower lemonade feels fresh and sophisticated.
FAQs
Can I Use Fresh Salmon Instead Of Smoked Salmon For This Quiche?
Yes, you can! Just be sure to cook the fresh salmon first, as smoked salmon is already pre-cooked.
How Can I Make Jamie Oliver’s Smoked Salmon Quiche Gluten-free?
You can swap the regular pastry for a gluten-free version. Look for gluten-free shortcrust pastry at the store, or make your own!
How Long Should I Bake Jamie Oliver’s Smoked Salmon Quiche?
Bake it for about 30-40 minutes at 180°C (350°F) until the quiche is golden and set in the center.
