I’ve always been one of those people who loves the idea of making a dish that feels fancy but isn’t too difficult to pull off. One of my all-time favorite go-to recipes when I want to impress guests or enjoy a cozy brunch is Jamie Oliver’s Smoked Salmon Quiche.
I first came across this recipe on a lazy Sunday afternoon when I was craving something savory and luxurious. I was scrolling through some cookbooks when I saw a picture of a beautiful, golden-brown quiche filled with vibrant salmon and creamy filling. It looked like a dish I could never make on my own-something for expert chefs, not for home cooks. But I dove in, and boy, was I surprised at how simple it turned out to be.
This quiche has a rich history. It’s not only a fantastic brunch idea but also a meal that transitions well into lunch or dinner. The combination of smoked salmon, eggs, and fresh herbs is a match made in heaven. The crispy, buttery crust paired with a soft filling is heavenly. Now that I’ve perfected it, I want to share all the little details, tips, and tricks I’ve picked up along the way.
Jamie Oliver’s Smoked Salmon Quiche Recipe
Jamie’s recipes always seem to have that perfect balance of simple yet elevated, and his smoked salmon quiche is no exception. It’s rich, flavorful, and incredibly versatile. This dish works well whether you’re serving it at a weekend gathering or enjoying a quiet meal by yourself. The combination of fresh ingredients, smoky salmon, and creamy texture makes it a true winner in my kitchen.
I remember the first time I made it, trying to follow Jamie’s steps precisely. The result was amazing, but over time, I adjusted the recipe to suit my own tastes. Sometimes I add a little extra dill or a dash of lemon zest. Little tweaks can make a difference, and it’s fun to see how it evolves with each attempt.
Ingredients Needed
Here’s the breakdown of everything you’ll need to make Jamie Oliver’s Smoked Salmon Quiche. I always make sure to have everything ready before I begin. It makes the process smoother and more enjoyable.
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For The Pastry
- 250g plain flour
- 125g cold butter, cubed
- A pinch of salt
- A few tablespoons of cold water
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For The Filling
- 4 large eggs
- 200ml double cream (heavy cream also works)
- 200g smoked salmon, cut into small pieces
- 100g grated cheese (I prefer a mix of cheddar and parmesan)
- Fresh herbs (dill, parsley, or chives work best)
- Salt and pepper to taste
- 1 tablespoon of olive oil (optional)
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For Extra Flavor
- A squeeze of lemon juice (for that fresh zing)
- A pinch of nutmeg (adds warmth to the flavor)
If you’re feeling adventurous, you can swap out ingredients, like using crème fraîche instead of double cream, or adding spinach for a green touch.
How To Make Jamie Oliver’s Smoked Salmon Quiche
When I first made this quiche, I couldn’t believe how straightforward it was. If I can do it, you absolutely can too. Here’s the step-by-step process:
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Make The Pastry
- Start by combining the flour and salt in a bowl. Add the cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
- Gradually add the cold water, one tablespoon at a time, until the dough comes together. Don’t overwork it!
- Roll out the dough on a floured surface and line your pie dish. Prick the base with a fork and let it chill in the fridge for about 15 minutes.
- Preheat your oven to 180°C (350°F).
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Bake The Pastry Blind
- Place baking paper over the pastry and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the pastry is golden and crisp.
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Prepare The Filling
- Whisk together the eggs and cream in a bowl. Add a pinch of salt, pepper, and a dash of nutmeg if you like. Stir in the cheese, fresh herbs, and smoked salmon.
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Assemble The Quiche
- Pour the egg mixture into the baked pastry shell. Spread it out evenly.
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Bake The Quiche
- Bake the quiche for about 25-30 minutes, or until the filling is set and lightly golden on top. A knife inserted should come out clean.
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Cool And Serve
- Let the quiche cool for a few minutes before slicing. I love serving it with a light salad or just on its own.
Ingredient Science Spotlight
While this recipe may seem simple, each ingredient has a purpose, and understanding the science behind them can elevate your cooking.
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Butter And Flour (Pastry)
The butter creates a flaky texture, while the flour gives structure. The colder the butter, the flakier your pastry will be. That’s why it’s crucial to keep everything chilled. The addition of cold water helps bind the mixture without activating the gluten too much, ensuring the dough isn’t tough.
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Eggs
Eggs act as the main binder in this quiche, holding the filling together and giving it that creamy, smooth consistency. The proteins in eggs coagulate as they cook, which helps set the quiche filling.
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Cream
The fat in the cream creates a smooth texture, while also contributing richness. The high-fat content helps balance the flavors in the smoked salmon, preventing the quiche from feeling too heavy.
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Smoked Salmon
The smoky flavor of the salmon is a standout in this dish. It also provides a natural saltiness that complements the richness of the eggs and cream, allowing you to cut down on added salt.
Expert Tips
Over the years, I’ve picked up a few tricks to make this quiche even better:
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Rest The Dough
It’s tempting to rush the pastry, but resting it before rolling helps relax the gluten, making it easier to handle.
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Don’t Overfill The Quiche
You want enough filling for a creamy texture, but too much can cause the quiche to become soggy or hard to set. Stick to the recommended measurements.
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Use Fresh Salmon
I’ve experimented with pre-cooked salmon, but fresh smoked salmon gives the quiche a better texture and flavor. Always use the best-quality salmon you can find.
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Add Texture
Try adding a handful of sautéed mushrooms, spinach, or leeks to the filling for extra flavor and texture.
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Chill The Quiche
If you have time, let the quiche sit for a while before serving. It’ll set and taste even better after a few hours.
Recipe Variations
What I love most about this quiche is how adaptable it is. Here are a few variations you can try:
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Vegetarian Version
Swap out the salmon for roasted vegetables like zucchini, cherry tomatoes, or butternut squash.
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Cheese Variation
Experiment with different cheeses. Gruyère, goat cheese, or feta would add a unique twist.
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Add Some Spice
For a bit of heat, add some chopped chili or a pinch of cayenne pepper.
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Herb Variations
If you’re not a fan of dill, try tarragon or basil for a different flavor profile.
Final Words
This quiche is a true classic in my kitchen, and I can’t imagine not having it in my recipe rotation. The simplicity and elegance of it make it a versatile option for any occasion. Plus, the flavor combinations are out of this world.
I love that it’s so customizable and that you can adjust it to suit your tastes or what you have on hand. Whether you’re making it for a special brunch or enjoying it for dinner, this recipe never disappoints.
FAQs
Can I Use A Different Type Of Fish Instead Of Smoked Salmon?
Yes, you can try other fish like smoked mackerel or trout for a different twist.
How Can I Make The Quiche Crust Crispier?
To get a crispier crust, blind bake it for 10-15 minutes before adding the filling.
Can I Prepare The Quiche In Advance?
Definitely! You can make it a day ahead and just reheat before serving.