Creamy Smoked Salmon and Spinach Quiche

Serves 4-5


  • 2 sheets (350g approx) savoury short pastry
  • 1 medium onion, finely chopped
  • 300g bag spinach, tough stems removed and roughly chopped
  • 5 Henergy Cage Free eggs
  • 500ml cream
  • 200g hot smoked salmon, flaked
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried dill
  • freshly ground black pepper and a little salt


  1. Preheat the oven to 180 C.
  2. Line a 26cm tart/quiche pan with pastry and bake blind for 15 minutes. Remove the weights and cook a further 5 minutes until a light biscuit colour.
  3. While the pastry is cooking, gently cook the onion in a frying pan with a film of oil until tender. Add the spinach to the pan and cook until wilted and excess water has been evaporated.
  4. Whisk the eggs and cream together in a bowl until combined.
  5. Arrange the onion and spinach mixture over the pastry base.
  6. Distribute the salmon through the dish and then sprinkle with Parmesan cheese and dill. Season with pepper and a little salt.
  7. Pour over the egg mixture and then bake in the lower part of the oven for 30-40 minutes, remove from the oven while there is still a slight wobble in the filling in the centre. This will set as the quiche sits.
  8. Serve warm or at room temperature.

Serving Suggestions

  1. Serve with a crisp green salad.