Salmon & watercress quiche

Salmon & watercress quiche

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(15 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins Plus chilling


Serves 8 - 10

This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal538
  • fat37g
  • saturates20g
  • carbs36g
  • sugars2g
  • fibre2g
  • protein17g
  • salt2.21g
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  • 350g plain flour, plus extra for dusting
  • 1 tsp salt
  • 140g cold butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3-5 tbsp very cold water

For the filling

  • 50g watercress, roughly chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 200g smoked salmon, shredded
  • 1 tbsp chopped dill
  • 5 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250ml double cream


  1. First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.

  2. Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin – don’t trim off the excess pastry just yet though, as it will shrink a little when it cooks.

  3. Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.

  4. Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

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Comments, questions and tips

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11th Sep, 2015
Cooked and froze beautifully. None left and guests raved about it!
4th Jun, 2013
I have made this quiche on numerous occasions for buffets- always goes down well. I have successfully frozen it in individual portions for lunches etc. making it today for a friends wedding reception - freezing in batches so all ready for the big day.
20th Jun, 2013
Thank you so much. Do you re-warm on the day?
29th May, 2013
can i freeze this dish, help please!
11th May, 2013
stunning recipe! I used cheap offcuts of salmon and swapped double cream for single to cut the calories. Really delicious!
13th Mar, 2013
I have made this both with and without the watercress and either way was delicious. I am not convinced that it would serve 8-10 people though. Each time I have made the quiche it has been for 4 of us and everyone came back for more - very popular indeed!
20th Oct, 2012
Looked good, but was VERY fishy flavoured - almost overpoweringly so. Wouldn't bother making again.
11th Oct, 2012
Absolutely delicious - the best quiche ever! Used all milk, instead of adding some cream, but it was still great. Will make again.
9th Jun, 2012
Absolutely brilliant - good picnic food.
17th May, 2012
Verry nice, I like any dish with Salmon in it as i did when i made Salmon & Spinach layered pie the same idea milk cream & eggs mixed poured over & baked, verry tasty try it & see!!!


24th Jun, 2019
Please can someone tell me whether to cook from frozen, or defrost first?
goodfoodteam's picture
25th Jun, 2019
Thanks for your question. It is best to freeze the completed quiche, defrost and then serve.
19th Aug, 2017
can I substitute some of the smoked salmon for prawns?
goodfoodteam's picture
22nd Aug, 2017
Thanks for your question. We haven't tested this recipe with prawns. The smokiness of the salmon adds a distinctive flavour but if you prefer to replace some of it with prawns it will work, giving different results of course.
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