Salmon Quiche

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Picnic basket favourite

Method (pre-heat oven 180c)

  1. Place the flour, butter, salt, Bulla Sour Cream and egg yolk into the work bowl of a food processor and process until well combined.
  2. Add the water 1 tbsp at a time to the pastry mix and process until a smooth ball is formed. (Add extra water if necessary).
  3. Roll dough to fit a 25cm loose based flan tin on a lightly floured board and trim as required.
  4. Place a piece of baking paper in the centre of the pastry and fill with baking beans or rice.
  5. Bake in the pre-heated oven 180c for 10 minutes, then remove paper and beans and continue to bake for a further 5 minutes. Remove and cool.
  6. Whisk together the Bulla Sour Cream, eggs and dill until well combined. Pour mixture into the prepared pastry case.
  7. Top the sour cream with rosettes of salmon and thinly sliced lemon halves, sprinkle over the capers.
  8. Bake Quiche in the pre-heated oven 180c for 30 minutes until quiche is puffed and golden.
  9. Serve warm or cold garnished with dill and a fresh garden salad.
Salmon Quiche




  • 200ml Bulla Sour Cream
  • 4 eggs
  • 2 tbsp fresh dill leaves
  • 2 tbsp capers
  • 100g smoked salmon, sliced
  • 1 lemon sliced thinly
  • Fresh dill to garnish

Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6 - 8

Salmon maybe replaced with ham, proscuitto, roasted vegetables or smoked chicken.

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