Smoked Salmon, Basil Pesto and Spinach Quiche

By November 6, 2017June 30th, 2020Seafood

Quiche with a touch of Class



Prep time

15 Minutes

Cooking time

40 Minutes


  • 30g-40g Vintage Cheddar Cheese
  • ¼ x 1 Sheet Shortcut Pastry
  • 1 egg, beaten
  • 30ml cream
  • 1 teaspoon basil pesto
  • 30g smoked salmon slices
  • ¼ cup baby spinach, chopped
  • springs of fresh dill


Preheat Oven 180º

  • Grease a small quiche tin with butter or spay with oil
  • Line the tin with the pastry, pushing the pastry gently to fit the tin
  • Blind bake by covering the pastry with baking paper and fill with rice or beans
  • Bake for 10 minutes, remove the rice and cool the pastry
  • Top the pastry with crumbled cheese, baby spinach and smoked salmon pieces
  • Combine the egg, cream and basil and pour over the pastry filling
  • Top with springs of dill
  • Bake in the oven for 25-30 minutes
  • Top with a small slice of smoked salmon and spring of dill
  • Serve with salad of choice

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