Main Dish — Smoked Salmon Quiche

You can pre-bake the Puff Pastry, if you wish, to ensure that the pastry is well cooked and puffy. Follow the instructions on the Puff Pastry package.


  • 2 sheets frozen Puff Pastry, thawed according to the directions on the package
  • 5 large Eggs
  • 2-1/2 cups Milk
  • 1 package (200 gm) Hot Smoked Salmon, plain or spicy, broken into medium sized pieces
  • 1/4 cup chopped or sliced Sun-dried Tomatoes
  • 1 tsp Salt, or less according to your taste

Special equipment:
9-1/2-inch deep-dish (2 inches deep) or 10-inch regular pie plate.


  1. Roll out the pastry on a lightly floured surface into a 13-inch circle. Fit into a 9-1/2-inch deep-dish or 10-inch regular pie plate.
  2. Trim excess pastry, leaving a 1/2-inch overhang. Turn edge under itself and crimp decoratively.
  3. Put a rack in middle of oven. Preheat oven to 220C.
  4. Whisk together Eggs, Milk and Salt, and stir in the Salmon and Sun-dried Tomatoes.
  5. Pour filling into pie shell.
  6. Bake at 220C for 25 minutes.
  7. Turn oven down to 200C and bake for another 15 to 20 minutes, until the center is set (It should not jiggle when shaken).
  8. Transfer pan to a rack to cool to warm or room temperature.



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