Salmon Quiche

Serves 12 Rated:

We love our seafood in Australia and I am pretty sure that is because we have some of the best and freshest seafood in the world. This recipe is ideal for taking on a picnic, a boating excursion, to the family do or just as a solid family meal mid week that can double as lunch for a few days after the fact! It is equally delicious hot or cold. But dont take my word for it, get onto it. Serve with a fresh leafy salad for a totally stunning lunch...cue the white wine.

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  • Pastry
  • 380 Grams plain flour
  • 190 Gram cold butter cubed BUY
  • 120 Grams ice cold water
  • Pinches pink salt flakes pink salt flakes BUY
  • Filling
  • 500 Grams salmon fillet
  • 160 Grams tasty cheddar, cubed
  • 1 onion, peeled and halved
  • 1 Tablespoon EVOO
  • 4 eggs
  • 100 Grams cream
  • 100 Grams cream cheese
  • A few snipped chives
  • pink salt flakes Salt and pepper to taste BUY



To make Pastry: Place flour, butter and salt into Thermomix bowl and chop 5 sec/speed 6 until it resembles large bread crumbs.


Add water through hole in lid a little at a time while kneading 30 sec/Interval.


Press into flan or quiche dish and place in freezer for at least 30 minutes.


To make Filling: Preheat oven to 180ºC.


Remove bones, slice salmon thinly and lay onto pastry base. Set aside.


Place cheese into Thermomix bowl and mill 7 sec/speed 6. Set aside.


Place onion and oil into Thermomix bowl and chop 2 sec/speed 5. Saute 3 min/Varoma/speed 1. Spread over the salmon.


Place eggs, cream, cream cheese and chives into Thermomix bowl and mix 5 sec/speed 7. Adjust seasoning and pour mix over salmon and onion. Sprinkle with grated cheese and bake for 25 minutes or until just set in the centre.


Serve with a fresh garden salad.


Pastry can be made ahead and frozen in flan/quiche dish (wrapped), up to 3 weeks ahead. Proceed with the rest of the recipe as instructed.

Use individual tartlet tins instead of one large quiche for a stunning entree, brunch or picnic.

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