Salmon and Basil Quiche

A tasty quiche with lots of flavour, whether it’s for lunch or dinner.

  • 1 hr 35 mins
  • Serves 6
  • Beginner


For the filling


For the base


  1. To make the base, rub together the flour and butter in your fingers to make a breadcrumb texture, add a couple of tablespoons of cold water to help the dough come together
  2. Roll out the dough to line an 8 inch tin, prick the bottom with a fork and chill in the fridge for around half an hour (or slightly less in the freezer)
  3. Pre-heat oven to 220C, cover pastry with greaseproof paper and foils and weigh down with some baking beads or some dried beans. Bake for 15 minutes
  4. Once the base is in the oven, you can prep the filling, mix the Greek style yogurt, double cream and eggs in a bowl and add a pinch of salt and pepper. Finely slice the Salmon and basil and stir in with the capers
  5. Remove the base from the oven, and poor in the mixture to the top. Bake for about 25 mins until golden and softly set. Leave to stand for 5 minutes before removing from the tinServe with seasonal leaves and herbs and a squeeze of lemon

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