When I first stumbled upon Jamie Oliver’s Smoked Salmon Quiche recipe, I was in the middle of planning a weekend brunch with friends. I wanted something light yet indulgent. Something that would impress, but not leave me stuck in the kitchen all day. A few clicks later, this recipe popped up, and it was a game-changer.
Quiches are one of those dishes that look complicated but are surprisingly simple. It’s like a beautiful, savory pie that’s both comforting and sophisticated. The smoked salmon in Jamie’s version adds a rich, luxurious touch, but it’s balanced by the freshness of herbs and the creaminess of eggs. I had my doubts at first, wondering if I could pull it off. But from the moment I started whisking eggs and layering the flavors, it was clear: this would be a hit.
Jamie Oliver’s Smoked Salmon Quiche Recipe
Jamie Oliver is known for making recipes approachable without sacrificing flavor. This smoked salmon quiche is no different. It’s a blend of flaky pastry, delicate smoked salmon, creamy custard, and fresh herbs. All of it comes together to make a stunning dish that’s perfect for brunch, lunch, or even a light dinner.
You don’t have to be a professional chef to nail it. In fact, Jamie’s instructions are incredibly straightforward. What makes it even better is that you can prep most of it ahead of time, leaving you with more time to enjoy with friends and family.
Ingredients Needed
To make this quiche, you’ll need a mix of pantry essentials and fresh ingredients:
- Pastry (store-bought or homemade): This forms the base of your quiche. You can use a pre-made pastry shell to save time, or roll out your own if you’re feeling more adventurous.
- Eggs (4 large): The eggs will create the creamy, custardy filling that holds everything together.
- Double cream (250ml): This adds richness and smoothness to the filling, balancing out the savory flavors.
- Smoked salmon (200g): The star ingredient. You want a high-quality smoked salmon for this recipe, as it will give the dish its distinct, smoky flavor.
- Cheese (200g): A mix of grated cheddar and parmesan is perfect for this quiche. It adds flavor and helps create a beautiful golden top.
- Fresh herbs (dill, parsley, chives): These herbs add freshness and a burst of flavor to cut through the richness of the quiche.
- Onions (1 medium): Finely chopped onions will be sautéed for a touch of sweetness and depth.
- Lemon zest: Just a little zest adds a citrusy freshness that lifts the dish.
How To Make Jamie Oliver’s Smoked Salmon Quiche
Making this quiche is like following a rhythm-it’s easy, you just need to take it step by step:
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Prepare Your Pastry
- Roll out the pastry and line your quiche tin. I like to lightly press it into the corners to ensure a nice fit.
- Prick the base with a fork and place it in the fridge to chill for about 15 minutes. This helps prevent the pastry from shrinking while baking.
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Sauté The Onions
- In a pan, cook the finely chopped onions with a bit of olive oil until soft and golden. This brings out their sweetness and adds a layer of flavor.
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Make The Filling
- Whisk the eggs with the double cream in a bowl. Add your grated cheese, fresh herbs, lemon zest, and some salt and pepper to season.
- Flake the smoked salmon and mix it gently into the egg mixture.
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Assemble The Quiche
- After the pastry has chilled, bake it blind (with parchment paper and weights) for about 10 minutes.
- Once the base is slightly golden, remove it from the oven and carefully pour in the filling.
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Bake
- Return the quiche to the oven for 30-35 minutes at 180°C (350°F), or until the filling is set and slightly golden on top.
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Cool And Serve
- Let the quiche cool for a few minutes before serving. It’s delicious warm, but it’s also great at room temperature.
Ingredient Science Spotlight
The science behind this quiche is all about balance. Let’s break it down:
- Eggs: Eggs are the building blocks of the quiche filling. When combined with cream, they form a custard-like texture that’s rich and smooth. The proteins in the eggs set when heated, creating that perfect, firm-but-creamy texture.
- Double cream: The high-fat content in double cream adds richness and smoothness to the filling. It helps achieve that melt-in-your-mouth sensation, which is why you can’t replace it with lighter cream.
- Smoked salmon: This ingredient is both the flavor bomb and the protein. The cold-smoking process infuses the salmon with a delicate, savory flavor. When combined with the creamy filling, it adds an umami punch that elevates the dish.
- Cheese: Cheese adds both texture and flavor. It helps thicken the custard while also creating that golden, crispy top. It’s also a great flavor enhancer, adding a slight tanginess and depth to balance the richness.
- Herbs: Fresh herbs like dill and parsley brighten the quiche, cutting through the richness of the egg and cream filling. Herbs are also aromatic, meaning they enhance the overall fragrance of the dish.
Expert Tips
- Chill your pastry: This step might seem unnecessary, but it’s crucial. Chilling the pastry ensures that it stays crisp and doesn’t shrink while baking.
- Don’t overcook: Quiche is best when it’s just set-not overcooked. If the edges of the filling are starting to brown too much, it’s a sign you should take it out of the oven.
- Use high-quality smoked salmon: The salmon is the star of the show, so using a good-quality, fresh smoked salmon makes a big difference in flavor.
- Blind bake properly: When you’re blind baking the pastry, make sure to use parchment paper and enough weights to prevent the pastry from puffing up. It ensures the base cooks evenly and stays crisp.
- Experiment with flavors: Add a touch of mustard to the filling or even some spinach to make the dish your own.
Recipe Variations
- Spinach and Smoked Salmon: Add a handful of fresh spinach to the filling for an extra burst of color and a slight earthiness. The spinach will wilt into the custard, adding texture and nutrition.
- Herb Variations: If you don’t have dill or parsley, try using tarragon or basil. These herbs bring their own unique flavor to the quiche.
- Cheese Swap: Instead of cheddar and parmesan, try goat cheese for a tangy twist or Gruyère for a deeper, nuttier flavor.
- Gluten-Free Option: If you need a gluten-free option, substitute the pastry with a gluten-free one or use a crustless quiche variation.
Final Words
Making Jamie Oliver’s Smoked Salmon Quiche is an experience that blends comfort, simplicity, and elegance. The beauty of this dish is that it’s versatile, easy to make, and consistently delicious. Whether you’re hosting a brunch or enjoying a quiet meal at home, this quiche is a guaranteed crowd-pleaser.
FAQs
Can I Use A Different Type Of Fish Instead Of Smoked Salmon?
Yes, you can substitute smoked salmon with other fish like smoked mackerel or even cooked chicken for a different flavor.
How Do I Make The Crust For Jamie Oliver’s Smoked Salmon Quiche?
You can use a pre-made shortcrust pastry or make your own by combining flour, butter, and a bit of water until it forms a dough. Then, roll it out and fit it into your quiche dish.
How Long Does It Take To Cook The Smoked Salmon Quiche?
The quiche usually takes about 30 to 35 minutes at 180°C (350°F) to cook through, but keep an eye on it as ovens may vary.