Jamie Oliver’s Salmon Quiche Recipe: Flaky Crust With Smoked Salmon Delight

There’s something special about a well-made quiche, and this version with smoked salmon takes it to another level. The key is achieving a flaky crust that holds up to the rich, creamy filling.

I’ve refined this recipe to balance the smoky salmon with a light, custardy egg mixture. The result is a dish that’s impressive enough for brunch but simple enough for a weeknight dinner.

Ingredients for Salmon Quiche Recipe Jamie Oliver

Flaky crust meets creamy custard with smoked salmon for an elegant brunch or dinner.

The crust demands attention here. Cold unsalted butter and minimal handling ensure that flaky texture promised in the intro. I use King Arthur Flour for reliability, but any all-purpose works. For the salmon, wild-caught smoked salmon from Trader Joe’s or Costco offers consistent quality without breaking the bank. Look for bright color and a mild smokiness.

No Gruyère? Swiss cheese is the closest substitute. Short on fresh herbs? Dried dill at one-third the amount works in a pinch. The cream is non-negotiable for that custardy richness, but you can stretch it with an extra egg if needed. For a lighter version, swap half the cream for whole milk (but don’t skip it entirely).

Quiche keeps 3-4 days refrigerated and reheats beautifully. Wrap slices individually for grab-and-go meals. The crust softens over time, so eat within 2 days for that ideal flaky texture. Freezing isn’t recommended—it alters the custard’s consistency.

Step-by-Step Instructions for Salmon Quiche

Master these steps for a quiche with perfectly flaky crust and creamy, savory filling.

Step 1: Prepare the Flaky Crust

In a food processor, pulse the 1.5 cups all-purpose flour with 0.5 tsp salt to combine. Add the 0.5 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This texture ensures flaky layers in the finished crust.

With the processor running, slowly add the 0.25 cup ice water through the feed tube, stopping as soon as the dough begins to come together. Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 30 minutes to relax the gluten and chill the butter.

Step 2: Blind-Bake the Crust

Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim excess dough, leaving a ½-inch overhang, then crimp the edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment. Return to the oven and bake for another 5-7 minutes until the crust is light golden brown. This prevents a soggy bottom.

Step 3: Prepare the Creamy Filling

In a large bowl, whisk together the 4 whole large eggs, 1 cup heavy cream, 0.5 cup whole milk, 1 tsp Dijon mustard, and remaining salt until fully combined and slightly frothy. This base creates a rich, custardy texture.

Stir in the 1 cup shredded Gruyère cheese and 0.5 tsp black pepper. The cheese should be evenly distributed throughout the mixture. Fold in the 6 oz thinly sliced smoked salmon and 1 whole finely minced shallot, ensuring the salmon pieces remain intact for a delicate presentation.

Step 4: Assemble and Bake

Pour the filling into the pre-baked crust, spreading it evenly. Sprinkle the 2 tbsp finely chopped fresh chives over the top for a pop of color and mild onion flavor. Bake at 375°F for 35-40 minutes until the center is just set and the top is golden brown.

The quiche is done when the center jiggles slightly but not liquidly when gently shaken. Overbaking will result in a dry texture. Remove from the oven and let rest for 10 minutes before slicing. Garnish with the 1 tbsp chopped fresh dill just before serving to preserve its bright, fresh flavor.

Dietary Considerations for This Dish

Gluten-Free Adaptation

For a gluten-free version, swap the 1.5 cups all-purpose flour for a 1:1 gluten-free baking blend. I recommend King Arthur’s Measure for Measure—it contains xanthan gum, which helps bind the crust. The texture will be slightly more crumbly but still delicious.

Dairy-Free Options

Replace the heavy cream and whole milk with full-fat coconut milk for richness. Use dairy-free cheese shreds (like Violife or Miyoko’s) in place of Gruyère. The custard may set slightly firmer, so check for doneness at 30 minutes. 💡

Low-Carb Crust

Create a crust using 1.5 cups almond flour, ¼ cup melted butter, and 1 egg. Press this mixture into the pie dish instead of rolling. Bake at 350°F for 10-12 minutes before adding the filling. This cuts carbs significantly while keeping flavor intact.

Pescatarian-Friendly

This recipe is naturally pescatarian, but ensure your smoked salmon has no added meat-based seasonings. I always check labels at Trader Joe’s or Whole Foods for pure salmon. The dish aligns perfectly with pescatarian dietary needs.

Lactose Intolerance

For those avoiding lactose, use lactose-free heavy cream and milk. The Gruyère cheese can be substituted with aged cheddar, which is naturally lower in lactose. The custard will still be rich and creamy.

Egg Allergy Workaround

While eggs are central to quiche, you can use silken tofu blended with cream as a base. Use 12 oz silken tofu and ½ cup cream for a similar texture. The result will be denser but still flavorful. 🌱

Frequently Asked Questions