Salmon Laverbread Quiche with Smoked Cheese
Welsh-inspired quiche combining flaked salmon, umami-rich laverbread, caramelized leeks, and smoked cheese in a buttery pastry shell. Topped with a creamy egg custard and baked until golden. Elegant enough for entertaining, straightforward enough for weeknight dinner.
Ingredients
- 1 roll short crust pastrypuff pastry1:1
less buttery result
- butter, for greasing
- 2 leeks, sauteed
- 2 fillets salmon, cooked and flaked, skin removed
- 2 tbsp laverbreadspinach1:1
less mineral flavor, removes:seaweed
- 3 tbsp laverbread(optional)spinach1:1
less mineral flavor, removes:seaweed
- 1 cups smoked cheesegruyere1:1dairy-free
removes smoke element
- 3 ½ tbsp cream
- 3 ½ tbsp full fat milkhalf and half1:1
richer custard
- 4 eggs
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat oven to 350°F and grease quiche dish with butter
- 2
Roll out pastry and place into dish, pinching sides until snug
- 3
Cover pastry with baking paper and weight down with dry beans, blind bake for around 15 minutes until slightly colored
- 4
While pastry bakes, whisk cream, milk and eggs together and season with salt and pepper
- 5
Remove pastry case from oven and distribute flaked salmon, leeks, laverbread and cheese into dish
- 6
Pour egg and milk mixture over filling
- 7
Grate additional cheese on top and bake in middle of oven for around 30 to 40 minutes until set
- 8
Serve warm
Tips
Blind baking the pastry prevents a soggy crust
Ensure salmon is completely cooled and flaked before adding to filling
Quiche is done when center is just set but still slightly jiggly
Good to Know
Cover and refrigerate up to 2 days. Reheat gently at 160C.
Prepare filling mixture and assemble quiche up to 4 hours ahead. Bake just before serving for best texture.
Serve warm with a simple green salad or crusty bread. Pairs well with crisp white wine.
Common Mistakes
Skip blind baking to avoid soggy, underbaked pastry base
Use cold filling to avoid precooking custard before quiche sets properly
Overfill quiche to prevent custard overflow during baking