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Oven Bakes
Zucchini Salmon Quiche
This quiche feels special enough for brunch but is still easy to put together. Serve it warm from the oven or enjoy it cold the next day with a simple green salad.
Jump to recipePrep: 20 minutesCook: 35 minutesServes: 6Protein: 20g
Ingredients
- 1 sheet pate brisee or ready-made shortcrust pastry
- 100g cream cheese
- 1 teaspoon wholegrain mustard
- 1 leek, chopped
- 1 zucchini, sliced into rounds
- 250g fresh salmon, cut into pieces
- 4 eggs
- 100ml liquid creme fraiche or heavy cream
- 2 spring onions, chopped
- Olive oil
- Salt
- Black pepper
Method
- Lay the pastry inside a baking dish, gently pressing it into the bottom and around the edges.
- Mix the cream cheese with wholegrain mustard, then spread it evenly over the pastry base.
- Heat a little olive oil in a pan and sauté the leek until soft and translucent.
- Add the zucchini, season with salt and pepper and cook briefly for a few minutes.
- Spread the vegetables over the cream cheese layer and add the pieces of fresh salmon.
- Whisk together the eggs, cream and chopped spring onions. Season with salt and pepper.
- Pour the mixture evenly over the filling.
- Bake at 180C fan / 355F convection for 30-35 minutes, until set and golden.
- Let it rest for a few minutes before slicing.
Oven and air-fryer alternatives
Best baked in the oven. For an air fryer, use a smaller suitable dish and check early, as pastry edges can brown quickly.
Substitutions
Use smoked salmon, cooked salmon leftovers or trout. Spinach, asparagus or broccoli can replace the zucchini.
Storage and reheating
Keep refrigerated for up to 3 days. Serve cold or reheat gently in the oven until warmed through.
Frequently asked questions
Can I make it ahead?
Yes. It slices beautifully once cooled and is lovely cold the next day.
Do I need to blind bake the pastry?
For the easiest version, no. If you want a crisper base, blind bake it for 10 minutes first.