Smoked Salmon Quiche

By Michael M – Winnipeg, MB
Smoked Salmon Quiche
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4-6

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About this Recipe

Treat yourself to some smoked salmon quiche as you host this Sunday's family brunch.


.5 (397 g) Package Tenderflake® Puff Pastry, thawed in the refrigerator overnight
7 oz (200 g) Smoked salmon, chopped
4 Egg yolks
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) Whipping cream (35%)
4 Green onions, chopped
2 tbsp (30 mL) Chopped fresh dill
Salt and pepper


PREHEAT oven to 375°F (140°C).

ROLL out puff pastry on a lightly floured surface to a 10” (25 cm) round. Gently transfer to a 9” (23 cm) tart pan. Trim excess dough from around edge of tart pan leaving ½” (1 cm) overhang. Gently crimp edge with your fingers. Prick tart shell all over with a fork.

SPREAD salmon over the bottom of the tart. Whisk together remaining ingredients and pour over salmon. Bake in preheated oven for 25-30 minutes or until lightly brown and egg has set in the centre of the tart.

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