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Smoked Salmon Quiche

An easy and last minute addition to your Easter menu! 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Servings 8 people


  • 1 sheet thawed puff pastry about 225-250 grams
  • 100 grams smoked salmon
  • 5 eggs
  • 1/2 cup whipping cream
  • 1/2 cup feta cheese diced or crumbled
  • 4 leaves kale stems discarded
  • salt and pepper to taste
  • dill to garnish


  • Preheat oven to 350 degrees Fahrenheit. Prepare puff pastry by rolling it out to a 10 x 10 size square. Gently drape it over a tarte pan and using your fingers, cover entirety of pan with dough. Trim off any excess. (it's ok if you have to stretch it out a bit to cover it!)
  • Poke a few holes into pastry dough with a fork. This will prevent it from rising too much in the oven, and give you an even crust. Blind bake pan with dry beans ( as shown in pictures) for 20 minutes or until crust in nice and golden. Make sure to cover the puff pastry with a piece of foil before doing so. 
  • In the meantime prepare your filling. Cook kale leaves in boiling water for 2-3 minutes. Immediately drain and ring out any extra water. Chop kale and set aside. 
  • Mix eggs, cream and feta into a small bowl. Add a dash of salt and pepper. Toss in kale leaves and stir once more. Pour into prepared quiche pan. Gently place half of smoked salmon on top of the quiche. It will sink just a bit. Bake for 20-30 minutes until eggs are set. 
  • Remove from oven and let cool. Top with remaining smoked salmon and some dill. Serve and enjoy!