Jersey Royal and Smoked Salmon Quiche

A delicious and creamy quiche featuring the unique flavour of Jersey Royal potatoes and smoked salmon. Made with local Jersey ingredients, this quiche is perfect for a light lunch.

Prep Time

20 minutes

Total Time

60-65 minutes

Calories

715

Level

Medium

Yields

6 servings

Cost

£2.52

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch

Cuisine:

Jersey

Main Ingredient:

Fish•Eggs

Cooking Style:

Baking

Mood:

Comfort Food•Healthy

Ingredients

Servings

300gShortcrust Pastry(Ready-made or homemade. Using Jersey butter in homemade recipe highly recommended.)

£1.50

500gJersey Royal Potatoes(Scrubbed and thinly sliced)

£2.50

200gSmoked Salmon(Flaked or cut into strips)

£6.00

3Spring Onions(Finely chopped)

£0.50

300mlJersey Milk(Full fat for a richer flavor)

£0.75

150mlDouble Cream(Jersey Cream if available)

£1.20

4Large Eggs(Free range)

£1.20

25gJersey Butter(For greasing and sautéing the potatoes)

£0.40

2tbspFresh Dill(Chopped)

£0.75

to tasteSalt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.15

PinchNutmeg(Grated)

£0.10

Total Cost

£15.15

£2.52 per serving

The Method

1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease a 9-inch pie dish with Jersey butter.
2
Roll out the shortcrust pastry on a lightly floured surface and line the pie dish. Trim the edges and prick the base with a fork. Blind bake the pastry case for 15 minutes, using baking paper and baking beans.
3
While the pastry is baking, melt the Jersey butter in a large pan over medium heat. Add the sliced Jersey Royal potatoes and spring onions. Sauté for 5-7 minutes, or until the potatoes are slightly softened and lightly golden. Season with salt and pepper.
4
Remove the baking beans and paper from the pastry case and return to the oven for a further 5 minutes to dry out the base.
5
Spread the sautéed Jersey Royal potatoes and spring onions evenly over the base of the pastry case. Distribute the flaked smoked salmon over the potatoes.
6
In a jug, whisk together the Jersey milk, double cream, eggs, fresh dill, salt, pepper, and a pinch of grated nutmeg.
7
Carefully pour the egg custard mixture over the potatoes and smoked salmon in the pastry case.
8
Bake in the preheated oven for 40-45 minutes, or until the filling is set and golden brown on top. A slight wobble in the very center is fine.
9
Let the quiche cool slightly before slicing and serving. Garnish with extra fresh dill if desired.

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My Notes

Nutrition Information

Nutrition per serving (260g)

715 kcal / 2992 kJ

Carbs

37g

14% of RDA

Fat

51g

73% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a crispier base, brush the partially baked pastry case with beaten egg before adding the filling.

If the pastry edges are browning too quickly, cover them with foil during the last 15 minutes of baking.

Serve the quiche warm or cold with a side salad made with locally sourced Jersey tomatoes and lettuce.

To make ahead, bake the quiche and store it in the refrigerator for up to 2 days. Reheat gently before serving.

Add seasonal vegetables such as asparagus or broad beans if available to the potato mixture.

Cooking Equipment

Oven

Stove

9-inch pie dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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