Jamie Oliver’s Salmon Quiche Recipe: Flaky Pastry with Creamy Smoked Fish

This quiche delivers the flaky pastry and creamy filling that define Jamie Oliver’s approach to comfort food. The combination of smoked salmon and rich custard creates a dish that’s elegant yet approachable for any brunch.

The secret lies in blind-baking the crust to ensure it stays crisp beneath the filling. A mix of cream, eggs, and cheese forms the base, while the salmon adds a delicate smokiness that pairs perfectly with fresh dill.

You’ll end up with a golden, set quiche that slices beautifully and serves warm or at room temperature. It’s a showstopper that balances sophistication with simplicity.

Perfect for gatherings or a leisurely weekend meal. Here’s how to make it.

Ingredients for Salmon Quiche Recipe Jamie Oliver

Flaky pastry meets creamy custard with elegant smoked salmon and fresh dill.

The pastry demands precision. King Arthur Flour offers consistent results for the crust, while European-style butter (like Plugrá) provides the flakiness promised. For the salmon, wild-caught cold-smoked from Whole Foods or Trader Joe’s delivers the delicate flavor that defines this dish. The Gruyère must be aged—look for wheels with visible crystals, a sign of proper maturation.

Short on time? Pre-made pie crust works in a pinch (just blind-bake it). No Gruyère? Comté or Emmental at one-to-one ratio substitutes beautifully. Fresh dill is non-negotiable here, but dried dill at one-third the amount can work if absolutely necessary. The cream can be swapped for half-and-half, though the texture won’t be as luxurious.

The assembled quiche keeps 3-4 days refrigerated, though it’s best served the day it’s made. Freeze the unbaked crust for up to 1 month (well-wrapped). The smoked salmon can be prepped a day ahead—just keep it tightly sealed in the coldest part of your fridge.

Step-by-Step Instructions for Salmon Quiche

Master these precise techniques for a flaky crust and rich, creamy filling with perfectly balanced flavors.

Step 1: Prepare the Pastry Dough

In a food processor, pulse the 1.5 cups all-purpose flour with 0.5 tsp salt to combine. Add the 0.5 cup unsalted butter, cubed and chilled, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.25 cup ice water through the feed tube, processing just until the dough begins to come together. Do not overmix—stop as soon as the dough clumps when pressed. This ensures a flaky texture by maintaining distinct butter layers.

Step 2: Blind-Bake the Crust

Turn the dough onto a lightly floured surface and shape into a disk. Roll it out to a 12-inch circle and transfer to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim excess dough, leaving a slight overhang, then prick the bottom all over with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Chill for 15 minutes, then bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for another 8-10 minutes until the crust is light golden brown and fully set.

Step 3: Prepare the Filling

Finely mince the 1 whole shallot and sauté in a small pan until translucent. In a large bowl, whisk together the 4 whole large eggs, 1 cup heavy cream, 1 tsp Dijon mustard, 0.125 tsp nutmeg, and 0.5 tsp black pepper until smooth and fully combined.

Stir in the 1 cup Gruyère cheese and sautéed shallot, then fold in the 6 oz smoked salmon, cut into small pieces, and the 0.25 cup fresh dill. The mixture should be well-integrated but not overmixed to preserve the salmon’s texture.

Step 4: Bake to Creamy Perfection

Pour the filling into the pre-baked crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles and ensure the filling settles into all the crevices of the crust.

Bake at 350°F for 35-40 minutes until the filling is just set—the center should have a slight wobble when gently shaken. Overbaking will cause the eggs to curdle, resulting in a dense texture. The top should be golden brown with a smooth, creamy appearance.

Step 5: Cool and Serve

Remove the quiche from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This resting period allows the custard to fully set and makes slicing easier without compromising the flaky crust.

Trim any excess crust overhang if desired, then slice into wedges. Serve warm or at room temperature, ensuring each portion includes a share of the crisp pastry, creamy custard, and flavorful smoked salmon. The quiche should hold its shape when sliced but yield a tender, custardy bite.

Storing and Reheating This Dish

Refrigerator Storage

Let your quiche cool completely at room temperature for 2 hours before storing. I use glass containers with snap-tight lids to maintain freshness. It keeps beautifully in the fridge at 40°F or below for 3-4 days. 💡

Freezing Guidelines

For longer storage, wrap individual slices tightly in plastic wrap followed by aluminum foil. This double-layer protection prevents freezer burn. The quiche freezes well for up to 1 month without texture degradation.

Stovetop Reheating

My preferred method for maintaining texture. Place a slice in a nonstick skillet over low heat with a splash of heavy cream or water. Cover with a lid and warm for 3-4 minutes until heated through. ❄️

Oven Reheating

Preheat oven to 300°F and place slices on a baking sheet. Cover loosely with aluminum foil to prevent drying. Heat for 10-12 minutes until warmed. This method preserves the flaky crust best.

Microwave Option

For quick meals, microwave individual portions on 50% power for 1-2 minutes. Place a damp paper towel over the slice to retain moisture. Let rest for 1 minute before serving.

Serving Temperature

This dish tastes wonderful served warm, at room temperature, or even chilled. The flavors actually deepen after a day in the fridge. I often make it the night before brunch for maximum flavor development. 🥗

Frequently Asked Questions