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Smoked Salmon Quiche recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from Smokin Joe's which is a division of Pacific Smoked Salmon Ltd -


Pastry for 1-9 inch crust
8 oz. of Smokin' Joe's Wild Smoked Salmon
2 cups of Half & Half milk
3 large eggs
1/4 tsp salt
1/4 tsp fresh crushed white pepper
1/4 tsp ground nutmeg
2 tsp snipped fresh dill
2 tsp of fresh parsley
3/4 cup grated Gruyere or other Swiss cheese
1 tbsp grated Parmesan cheese

  • Preheat oven to 375°F.
  • Roll out pastry into a 12 inch round. Place in a 9 inch pie plate, and trim edges to fit. Crimp edges if desired. Line piecrust with aluminum foil, and fill with dry rice or other weight, and bake 10 minutes. This will prevent a soggy crust. Remove foil and save rice for next time, or discard.
  • Arrange half of the grated Swiss cheese over the bottom of the crust.
  • Scatter 4 - 6oz of Smokin' Joe's Smoked Salmon over the cheese, then add the remaining cheeses, parsley and the snipped dill.
  • In a heavy saucepan scald the milk and cool slightly.
  • In a mixing bowl, beat the eggs, and then add the warm milk.
  • Whisk in the salt, pepper and nutmeg, and pour the custard mixture into the pie shell.
  • Bake 35 - 40 minutes or until the top is golden brown and the custard is just set.

Serves 4

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