Salmon, Courgette and Shallot Quiche

Before I begin I’d just like to announce that I am now on twitter with user name Camilla@FabFood4All.

I never really got into quiche making as I couldn’t get to grips with baking the pastry case blind first and then filling, it all seemed very fiddly.  But thanks to a recipe I found at www.exclusivelyfood.com.au I discovered that quiche could be quick and simple and so I adapted their Ham and Egg Quiche to make my Salmon, Courgette and Shallot Quiche. It can be eaten hot or cold and is perfect sliced up for a picnic or serves four for dinner.  I took two along to our Diamond Jubilee Street Party (warm) and I’m glad to say that it all went, with compliments from young and old alike! For the party I pushed the boat out and used single cream but for general home consumption I use milk to be a bit healthier, it’s just as tasty. I see you can also get low fat puff pastry in the supermarket but I’ve yet to try this!

So you start by frying up your courgettes and shallots until golden.

After lining your tin with the puff pastry just trim the excess pasty off, fill and then fold the edges down on top of the egg mixture. As you can see there’s no need for perfection as it looks great in the end!

Yes the tin did change colour for the eagle eyed of you out there (having made this twice I could pick and choose the best pics).

Now just slice up according to your needs and watch how it disappears.

This was the moment at our street party when the rain got the better of us and it was decied to retreat and carry on the party indoors (where most of the kids were anyway, they’re not stupid) – and jolly good it was too!

5.0 from 8 reviews
Salmon, Courgette and Shallot Quiche
Prep time
Cook time
Total time
A quick and easy quiche with strips of smoked salmon, sliced courgettes and sweet shallots in crispy puff pastry base.
Recipe type: Main Meal, Picnic
Serves: 4+
  • 1 Sheet puff pastry
  • 110g / 4oz Mature cheddar cheese, grated
  • 1 Large courgette, sliced
  • 3 Shallots, finely sliced
  • 110g / 4oz Smoked salmon, cut into strips
  • 3 Large eggs
  • 100ml Single cream or milk or a mixture
  • Salt and pepper
  1. Preheat oven to 180°C.
  2. Adjust the oven rack to the lowest position. It is important as the pastry base will bake better if it is close to the bottom element.
  3. Grease a 20cm x 24.5cm lasagne tin.
  4. Fry the courgettes and shallots for about ten minutes until golden.
  5. Dust your worktop with flour and using a rolling pin, roll out the pastry sheet to make it wide enough to fit the tin.
  6. Roll the pastry up around the rolling pin and position it over the tin, unroll and ease the pastry into it.
  7. Sprinkle ¾ of the cheese over the pastry base.
  8. Next distribute the salmon strips and then the courgettes and shallots.
  9. Sprinkle with the remaining cheese.
  10. Whisk the eggs and then whisk in the milk/cream, salt and pepper until well combined.
  11. Pour egg mixture over the filling.
  12. Slice away the excess pastry and then fold the edges over onto the filling.
  13. Bake for 38 - 40 minutes, until quiche is lightly browned and filling is cooked.
  14. Cut into slices and serve.

Permanent link to this article: http://www.fabfood4all.co.uk/salmon-courgette-and-shallot-quiche/


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  1. Paul Wilson

    Great picnic food.

  2. Kirsty Fox

    I’m always looking for recipes with salmon in and this looks really tasty.

  3. brenda heads

    Sounds very tasty I will give it a try.

  4. Heather Haigh

    That doesn’t look too difficult and the result looks great. Thanks for the reciipe.

    1. Camilla

      Dead easy and very delicious:-)

  5. Sarah Cooper

    Looks lovely – might try this with tuna.

  6. anthony harrington

    puff pastry! I wouldn’t have thought of that at all!

    1. Camilla

      It’s so much more fool proof:-)

  7. Ursula Hunt

    Great and tasty quiche, definitely a recipe to keep for upcoming picnis

    1. Camilla

      Thanks Ursula:-)

  8. bev

    interesting twist!

  9. Kaci Soderstrom

    Never thought about putting salmon in a quiche before!

  10. Maddy

    Never made quiche with puff pastry before!

  11. Anne Dalzell

    Healthy and i suspect incredibly tasty. Great recipe

    1. Camilla

      Thanks it is really yummmy:-)

  12. Amanda Beamish

    This looks yummy, and I’ll give it a try at the bottom of the oven to avoid soggy bottomness too. I must confess I have that problem often with quiches.

    1. Camilla

      Thank you – I’ve never had a soggy bottom with this method:-)

  13. Paul Wilson

    Great tasting quiche.

    1. Camilla


  14. stacy sorrell

    ooh, courgettes yum, i might try this one,its not offen i see a recipe with courgettes

  15. gouldie7

    This one sounds interesting, even for someone not a fan of courgettes!

  16. Paul Wilson

    Plenty of courgettes this time of year.

  17. Judith Luscombe

    Im not usually a fan of quiche but this looks delicious, amazing ingredients, cant wait to try it.

  18. Stephanie Coals

    Fantastically easy receipe with a delicious outcome :)

  19. Ursula Hunt

    Great recipe, very tasty

  20. Paul Wilson

    More delicious courgette recipes are always welcome come courgette season.

    1. Camilla

      I love courgettes:-)

      1. Heather Haigh

        My son in particular enjoyed this. Even hubby – who is not a fish person – liked it.

        1. Camilla

          So glad to hear that:-)

  21. Heather Haigh

    Looking forward to spring and this will be one to make soon, what lovely flavour combinations.

    1. Camilla

      It is good, hope you enjoy it;-)

  22. Jayne Sullivan

    This looks delicous. I saw some shallots in the supermarket yesterday. Another fantastic recipe for me to try.

  23. Ursula Hunt

    Looks absolutely delicious, making me hungry

  24. Will Nesbitt

    That looks like something I could try, although I may have to substitute the courgettes for something more to my tastes.

  25. Maya Russell

    Glad it went down well at the party. To make a quiche for a party is something I’ve never done before. (I’m not a good cook.) Maybe I might attempt this soon.

  26. Tracy Nixon

    I love fish on a Friday and have some salmon in stock! Great idea here thanks!

  27. Heather Haigh

    Ooh, that does sound and look delicious.

  28. Ursula Hunt

    looks lovely will have to give it a try

  29. Evelyn Moffat

    Love everything about this recipe except the salmon. I don’t like it lol

  30. Maya Russell

    My children love salmon too (more than tuna), so I’ll have to try this.

  31. Lisa Williams

    this looks so delicious and I would never of thought of putting salmon in a quiche thank you so much for the inspiration :)

  32. Maya Russell

    Thanks you. A good way to use up courgettes.


    Looks yummy – would have to replace the courgettes though – think they are actually the thing I hate most in the world!

  34. Zoe

    Hi Camilla,

    I’ve found you at Twitter and now I’m your latest follower.

    I have never try this quiche combination before and it seems good 😀


    1. Camilla

      That’s great I remember leaving comments on your site when I first started blogging but wasn’t on Twitter back then!

  35. Mich - Piece of Cake

    Mmmmm, I love this, especially if its healthier. I came across a recipe that used low-fat cottage cheese as a cream substitute which I thought would be a great idea!

    1. Camilla

      I’d be interested to know how that worked or you could just use skimmed milk to shave off a few more calories from semi-skimmed milk. I also see you can get lower fat puff pastry in the shops!

  36. Jacqueline @How to be a Gourmand


    This looks lovely and full of all the ingredients I like. I’m not a big fan of cream, so like yourself, I’d probably use milk. I’ve never actually tried making quiche – I guess I’m a bit worried about the “soggy bottom” element but yours looks terrific. Glad it went down a hit at the Street Party.

    1. Camilla

      No there’s nothing worse than a “soggy” bottom and that’s why I love this recipe, as long as you cook it at the bottom of your oven and give it the full 40 minutes the base comes out crispy and melts in the mouth.

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