Jamie Oliver Recipes

Jamie Oliver Smoked Salmon Quiche Recipe

The very first quiche I ever made was a disaster. I overcooked the pastry until it resembled cardboard and forgot to blind bake it, so the filling turned soggy. But here’s the funny part-I still proudly served it to friends. They were kind enough to eat a slice, but let’s just say no one went back for seconds.

Fast forward to today and quiche has become one of my go-to dishes. I love how versatile it is. You can serve it warm with a crisp salad or enjoy it cold the next day straight from the fridge. The one recipe that really shifted my quiche game? Jamie Oliver’s smoked salmon quiche. It’s elegant but simple, rich yet refreshing. And the best part-it never fails to impress.

Jamie Oliver’s Smoked Salmon Quiche Recipe

The charm of Jamie’s smoked salmon quiche lies in its balance. You get the buttery shortcrust pastry, the silky custard filling, the smoky saltiness of the salmon, and a fresh burst from herbs or greens.

It’s one of those recipes that looks restaurant-level but is absolutely doable at home. You don’t need fancy gadgets or professional skills. Just patience and good-quality ingredients.

Ingredients Needed

When I made this quiche the first time, I was surprised at how short the shopping list was. Here’s what you’ll need:

  • Shortcrust pastry – homemade or store-bought
  • Smoked salmon – thin slices or trimmings work fine
  • Eggs – large and fresh
  • Double cream – rich and thick, essential for the custard texture
  • Whole milk – helps balance the cream
  • Fresh dill or chives – adds brightness and freshness
  • Lemon zest – optional but amazing for lifting flavors
  • Black pepper – freshly cracked makes a difference
  • Optional extras – spinach, asparagus, or soft goat cheese if you like variety

How To Make Jamie Oliver’s Smoked Salmon Quiche

The process isn’t complicated, but it’s worth following carefully for the best texture and flavor.

  1. Prepare The Pastry

    • Roll out the pastry to fit your tart tin.
    • Chill it for 20 minutes to avoid shrinking.
    • Blind bake with parchment and baking beans until golden.

  2. Prepare The Custard

    • Whisk eggs, double cream, and milk until smooth.
    • Season lightly with black pepper.

  3. Assemble The Filling

    • Lay slices of smoked salmon evenly across the pastry case.
    • Add herbs and optional extras like spinach.
    • Pour the custard mixture over everything.

  4. Bake

    • Bake at 180°C (350°F) until the custard is just set.
    • The center should have a gentle wobble.

  5. Cool And Serve

    • Allow to rest for 10-15 minutes before slicing.
    • Serve warm or at room temperature with salad.

Ingredient Science Spotlight

Here’s the part I love-understanding why the ingredients behave the way they do.

  • Eggs + Cream

    The eggs provide structure while the cream softens it. Too many eggs? You get a rubbery quiche. Too much cream? It won’t set properly. Balance is everything.

  • Smoked Salmon

    The saltiness intensifies when baked. That’s why you rarely need extra salt in the custard. It’s all about harmony.

  • Pastry Case

    Blind baking is non-negotiable. Without it, the filling soaks in and leaves you with a soggy base. The hot oven seals the pastry layers, keeping them crisp.

Expert Tips

After a few rounds of trial and error, here are the tricks that made my quiches shine:

  • Chill the pastry before baking to avoid shrinking.
  • Don’t overbake-pull it out when it still has a slight wobble in the middle.
  • Use salmon trimmings if you’re on a budget. They work just as well as premium slices.
  • Add lemon zest right into the custard for an unexpected brightness.
  • Let the quiche cool before cutting. It sets the custard and prevents messy slices.

Recipe Variations

One of the joys of quiche is how adaptable it is. Here are my favorite spins:

  • Spinach and salmon – adds earthy depth.
  • Asparagus and salmon – perfect for spring.
  • Goat cheese and salmon – creamy and tangy twist.
  • Crustless quiche – lighter option for those avoiding pastry.
  • Mini quiches – bake in muffin tins for party bites.

Final Words

I’ve come a long way since my cardboard-crust days. Now when I bring out this smoked salmon quiche, it disappears fast. Friends always ask for the recipe and I secretly love saying, ’It’s Jamie Oliver”s”.

Cooking this dish has taught me something important-sometimes the simplest recipes feel the most special. It’s about good ingredients, a bit of care, and the joy of sharing.

FAQs

Can I Use Other Types Of Fish Instead Of Smoked Salmon For This Quiche?

Yes, you can use other smoked fish like mackerel or trout. Just keep in mind the flavor might be slightly different.

How Long Does The Quiche Need To Bake For?

The quiche typically bakes for about 30-35 minutes at 180°C (350°F) until the filling is set and golden on top.

Can I Make This Quiche Ahead Of Time?

Absolutely! You can make it the day before and store it in the fridge. Just reheat it gently before serving.

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