Salmon Quiche

Deepblue red salmon

Grease an oven dish and cover with puff pastry (make small holes using a fork), then scatter the puff pastry with breadcrumbs. Crush the salmon and mix with the chopped onion, Spanish pepper and grated cheese, and divide evenly over the puff pastry.

Beat the eggs, milk, cream, garlic and salt together and pour over the salmon.

Bake the quiche for 45 minutes in a hot-air oven at 190 degrees Celsius.

If the quiche becomes too dark, cover it with aluminium foil.

4 persons
60 Minutes


  • 1 can of 213g Deepblue red salmon, drained
  • A pack of puff pastry
  • 3 tablespoons of breadcrumbs
  • 3 spring onions
  • 1 garlic clove
  • 1⁄4 green Spanish pepper, chopped into small pieces
  • 4 eggs
  • 1.5dl milk
  • 1.5dl cream
  • 1⁄4 teaspoon salt
  • Approx. 120g grated cheese