Kilmeaden Recipes

Smoked Salmon, Broccoli and Kilmeaden Cheddar Quiche

Smoked Salmon, Broccoli and Kilmeaden Cheddar Quiche
  • Prep Time 1.5 - 2 hours to make Print This
  • Serves Serves 4
  • Quote Submission and comments by our Kilmeaden Chef.

Deliciously filling



For the pastry:

250g plain flour

125g soft butter

1 egg

½ tsp salt

40ml water


For the filling:

250g grated Kilmeaden Cheddar Cheese

1 egg and 1 egg yolk

250ml double cream

12g English mustard powder

250g smoked salmon

75g broccoli

½ bunch finely chopped spring onion


How to make it

For the pastry:

  • Place all the flour, salt & butter in to a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Mix the egg and water together and add to the pastry, mix until the dough binds together. Knead the pastry until it holds together, wrap in cling film and refrigerate for 20 minutes. Then roll out and line one large case or 4 small ones.
  • Place baking paper in the centre of the raw pastry case & line with uncooked pasta or rice & blind bake (bake pastry without filling). Bake at 200°C for 20minutes or until golden. Throw away the pasta / rice.

For the filling

  • Boil the broccoli and place it along with the spring onions and smoked salmon on top of the pastry. Lightly whisk the cream, eggs, egg yolk and mustard and pour over the tart cases and add the grated Kilmeaden cheddar. Cook at 150°C for 45 minutes if in one large case, or 15 minutes for 4 small cases, until almost set and serve straight away.



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