Salmon quiche with pink peppercorns

Salmon quiche with pink peppercorns

Posh Eggs
60 mins
Louise Hagger

This quiche oozes sophistication, is seriously pretty and has a wonderful intense flavour. The kind of food that is perfect for late summer al fresco eating.


Quantity Ingredient

For the pastry

Quantity Ingredient
200g plain flour, plus extra for dusting
1/2 teaspoon salt
100g cold butter, cut into cubes
knob cold butter, to fry
1 egg yolk

For the filling

Quantity Ingredient
knob butter
1 small onion, finely sliced
170g hot-smoked salmon, skinless and flaked
130g burrata, drained and torn into pieces
30g watercress leaves, chopped
2 tablespoons chopped soft herbs, such as dill, tarragon or chervil
2 large eggs
200ml double cream
1/2 teaspoon pink peppercorns, lightly crushed
salt, to season


  1. First, make the pastry. Whizz the flour with the salt in a food processor. Add the butter and pulse until like fine breadcrumbs. Add the egg yolk and 2 tbsp iced water. Pulse until the mixture starts to clump together. Bring together into a flat disc with your hands, wrap in cling film and chill for 20 minutes.
  2. Roll the pastry out on a lightly floured surface and use it to line a 20 cm loose-bottomed tart tin, trimming off the excess. Prick the base with a fork and chill in the freezer for 20 minutes.
  3. Preheat the oven to 200°C with a baking sheet inside. Line the pastry with baking parchment and fill with ceramic beans, and place on the hot baking sheet. Bake for 12 minutes then remove the paper and beans and put back in the oven for another 5 minutes. Remove and set aside to cool. Reduce the temperature to 180°C.
  4. Next, melt a knob of butter in a frying pan and add the onion. Cook over low heat for 5 minutes, until softened. Remove from the heat and set aside to cool. Spoon the onions inside the pastry case and top with the salmon, burrata and most of the watercress and herbs. Whisk the eggs and cream together and season with salt, then pour into the pastry case. Scatter with the remaining watercress, herbs and pink peppercorns. Place on the baking sheet in the oven and bake for 30 minutes, or until the filling has set and the surface is golden. Serve warm.
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