5 from 9 votes

Salmon, Courgette and Shallot Quiche

A quick and easy quiche with strips of smoked salmon, sliced courgettes and sweet shallots in crispy puff pastry base.
Servings 4 +
Author Camilla


  • 1 Sheet puff pastry
  • 110 g / 4oz Mature cheddar cheese grated
  • 1 Large courgette sliced
  • 3 Shallots finely sliced
  • 110 g / 4oz Smoked salmon cut into strips
  • 3 Large eggs
  • 100 ml 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 3/4 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.