Smoked Salmon and Potato Quiche

A hearty smoked salmon, bacon, and potato quiche baked in a shortcrust pastry shell, perfect for picnics and lunchboxes.

Lunch Seafood Salmon Pastry Picnic

Estimated Nutrition

Calories

355.7

kcal / serving

2845.5 kcal total

Carbs

18.3g

per serving

146.1 g total

Fat

24.8g

per serving

198.4 g total

Protein

14.8g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Shortcrust Pastry

ready-made

Dairy

piece

Egg

free-range, beaten for brushing

200

Crème Fraîche

Meat

100

Bacon Lardons

smoked, cooked

NutsSeeds

tbsp

Dill

fresh, finely chopped

tsp

Nutmeg

grated

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

175

Smoked Salmon

chopped

Vegetables

100

New Potatoes

cooked and cut into cubes

handful

Salad Leaves

green, to serve

Method

Roll out the pastry to be slightly larger than a 25cm tin.

Preheat the oven to 180°C.

Prick the pastry case, line with paper and beans, then bake for 20 minutes.

Remove beans, brush with beaten egg, and bake 5 minutes more until golden.

Arrange salmon, bacon, and potatoes in the bottom of the pastry case.

Whisk eggs, dill, crème fraîche, nutmeg, salt, and pepper in a bowl.

Pour mixture into the case and bake for 30 to 40 minutes until set.

Allow the quiche to cool before slicing.

Serve a wedge of quiche alongside fresh green salad leaves.