Salmon and Prawn Quiche

Salmon and Prawn Quiche is a luxury flan for a special summer picnic lunch or celebration buffet.

I make Salmon and Prawn Quiche every summer for at least one of our birthday lunches or family gatherings. It’s also a favourite for a picnic lunch or supper as the quiche travels well and can be made in a foil flan dish.

This is a rather special quiche as the filling uses cream instead of milk, so it’s richer and is perfect for a special occasion. It’s a kind of Everyday special, in that the method (and the pastry case) are the usual ones, but by using luxury ingredients you can make it into something very special.

What sort of pastry to use for a quiche?

I always use pâte brisée for quiches. It’s a kind of shortcrust pastry, but with an egg yolk added for strength, texture, and flavour. I don’t roll it out, just press it into the flan case and blind cook before using.

If you have a method of pastry that works for you, then that’s the best thing to use. Pastry isn’t my thing. Over the years I just found what worked and I’ve stuck with it. Using a ready-made pastry case is fine too.

I haven’t included the method for the pastry case in the recipe for the Salmon and Prawn Quiche, you will find it here if you want it.

What makes this a luxury quiche?

• King prawns for a kick-off. For this quiche, you want raw king prawns. I keep a bag of them in the freezer so they’re always around if I need to rustle up a meal in a hurry. Using raw prawns means that they’re less likely to overcook. Don’t be put off by their grey appearance if you haven’t used raw prawns before. They will turn a beautiful pink colour as they cook – like a little culinary miracle.
• For the salmon, I use the offcuts from the fillet I trim for a Salmon en Croûte, which I will have frozen. Failing that, or adding to it, will be salmon fillet or offcuts from the fish counter. You could use lightly smoked salmon, or a mix it with unsmoked salmon. Be wary of ordinary smoked salmon – it will make a very rich quiche.
• As I mentioned, cream instead of milk in the custard. If you are going to make a luxury quiche with salmon and king prawns, you might as well go the whole hog (to use one of my Dad’s expressions) and use cream. It gives a lovely texture and tastes wonderful.

HELPFUL TOOLS

• China flan dish – I stopped using metal flan cases when I found this method for pressing out the pastry instead of rolling it out. You don’t have to get the quiche out of the dish and it looks so pretty on the table (and they don’t have to be white).
• 5 bladed herb cutting scissors – Useful for cutting the dill or any other herbs you want to use. Most importantly, they don’t cut your fingers.
• Lemon zester – This makes gathering that zest so easy – and it’s another finger-friendly gadget

If you like this…

…Why don’t you try:

Salmon en Croûte

Salmon fillet with a herby cream cheese topping, wrapped in golden puff pastry – an easy and impressive dish to eat hot or cold.

Tuna and Tomato Quiche

This tuna and tomato quiche is perfect for lunch, dinner or a picnic and uses a quick and easy way to make the pastry without rolling it out.

Pan-fried Lemon and Garlic Salmon with Asparagus

Pan-fried Lemon & Garlic Salmon with Asparagus is a quick and easy supper dish. All in one pan on the hob. Ready in 20 minutes.

Print Recipe

Salmon and Prawn Quiche

Salmon and Prawn Quiche makes a special lunch dish for a summer picnic or buffet. You will need a pastry case – buy one or use this easy recipe for Pastry for Quiches.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Lunch

Cuisine: English

Keyword: picnic summer lunch

Servings: 6 servings

Author: [email protected] Cooks

Ingredients

• 20cm pastry case
• 120 g raw king prawns
• 350 g salmon fillet
• Small handful of dill
• 1/2 lemon, zested
• Salt and pepper
• 3 large eggs
• 250 ml double cream
• 2 teaspoons cornflour/cornstarch (10ml)

Equipment

20 cm china flan dish

Lemon zester

Instructions

Preparation:

• Set the prawns to defrost if not already done

  Pour tepid water over them if you're short of time – not hot or they will cook
• Prepare your pastry case. Blind bake if making yourself
• Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
• Prepare the salmon – skin and cut into 2cm chunks
• Chop the dill. Zest the lemon

For the Salmon and Prawn Quiche:

• Arrange the salmon evenly on the base of the pastry case. Add the prawns, making sure they are evenly distributed (to avoid arguments)
• Scatter the chopped dill and lemon zest over the fish. Season with salt and pepper
• Whizz up the eggs, cream, and cornflour together and pour over the salmon
• Cook for 25-30 minutes so that the filling is just set when you touch it lightly with your finger
• Cool for 5-10 minutes before serving or serve cold.

Notes

Everyday Cooks tip:

Storage – the quiche freezes well for a month or keeps in the fridge for up to a week. In both case, wrap in cling wrap or foil.