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Salmon, Courgette and Shallot Quiche slice on a plate.
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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.
Course Main
Cuisine British
Keyword easy, puff pastry, smoked salmon
Servings 4 +
Author Camilla Hawkins


  • 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


  • Preheat oven to 180°C.
  • 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.
  • Grease a 20cm x 24.5cm lasagne tin.
  • Fry the courgettes and shallots for about ten minutes until golden.
  • Dust your worktop with flour and using a rolling pin, roll out the pastry sheet to make it wide enough to fit the tin.
  • Roll the pastry up around the rolling pin and position it over the tin, unroll and ease the pastry into it.
  • Sprinkle 3/4 of the cheese over the pastry base.
  • Next distribute the salmon strips and then the courgettes and shallots.
  • Sprinkle with the remaining cheese.
  • Whisk the eggs and then whisk in the milk/cream, salt and pepper until well combined.
  • Pour egg mixture over the filling.
  • Slice away the excess pastry and then fold the edges over onto the filling.
  • Bake for 38 - 40 minutes, until quiche is lightly browned and filling is cooked.
  • Cut into slices and serve.