Jamie Oliver Smoked Salmon Quiche

If you’re after a dish that’s both luxurious and easy to pull off, the Jamie Oliver Smoked Salmon Quiche is an absolute winner. With a buttery crust, creamy filling, and the smoky depth of salmon balanced by the brightness of asparagus, this quiche is a joy at any time of day. I whipped this up for a weekend brunch and was amazed at how simple yet sophisticated it turned out to be. (inspired by Jamie Oliver)

Ingredients Needed

For the Quiche Base:

• 1 (9-inch) pie crust pastry

For the Filling:

• 8 ounces smoked salmon, broken into small pieces (or more if you love it smoky!)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 5 ounces cream cheese
• 1 teaspoon dill (optional, but adds a lovely freshness)
• 8 eggs (feel free to add an extra for a firmer quiche)
• ¾ cup milk
• Salt and ground black pepper to taste

For the Topping:

• 1 (8-ounce) package shredded mozzarella cheese

How To Make Jamie Oliver Smoked Salmon Quiche

Preheat and Prepare the Crust:
Start by preheating your oven to 350°F (175°C). Press your pie crust gently into a 9-inch pie dish, crimping the edges if you like a decorative touch.

Blind Bake the Crust:
Bake the crust on its own for about 10–12 minutes, until it’s just lightly golden. This helps prevent a soggy bottom once the filling goes in.

Layer the Good Stuff:
Scatter your smoked salmon across the bottom of the crust, followed by the asparagus. I like to arrange the asparagus so it’s evenly spread, giving each slice a little green bite.

Add the Creamy Layer:
Dollop the cream cheese in chunks over the filling, and use your fingers or a spoon to gently spread it out. Sprinkle dill over the top—this is optional, but it adds a nice aromatic layer.

Mix and Pour the Eggs:
In a bowl, beat together the eggs, milk, a pinch of salt, and black pepper. Pour this custard over the filling until it’s just below the edge of the crust.

Finish with Cheese and Bake:
Sprinkle the mozzarella over the top, then pop the quiche into the oven. Bake for 40–50 minutes, or until the center is set and puffed up a bit. If it starts browning too fast, tent with foil.

Cool Slightly and Serve:
Let it sit for about 5 minutes before slicing. It’s absolutely divine warm, but also tasty at room temp.

Why I Love This Recipe

I made this for a Sunday brunch with some friends and it totally stole the show. The smoked salmon adds that savory depth, and the cream cheese gives it this rich, creamy texture that feels so indulgent. I love how versatile it is—you can add more herbs, change up the veg, or even swap cheeses. It’s one of those recipes you’ll come back to again and again.

Recipe Tips

• Use Fresh Asparagus: Tender asparagus gives the best texture—avoid the woody stems!
• Room Temp Ingredients: Let your cream cheese and eggs warm up a bit before using—they mix more smoothly and bake better.
• Blind Bake the Crust: Always bake the crust first. It keeps everything crisp and golden.
• Even Distribution: Make sure the fillings are evenly spread so every slice is balanced.
• Check for Doneness: Insert a knife in the center—if it comes out clean, the quiche is ready.

How To Store This Jamie Oliver Smoked Salmon Quiche

At Room Temperature:
Let it cool no more than 2 hours at room temp. After that, store it chilled.

In the Fridge:
Wrap it or store in an airtight container for up to 3 days.

In the Freezer:
Wrap individual slices in cling film and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Oven: Cover with foil and heat at 350°F (175°C) for 15–20 minutes.
• Microwave: Microwave a slice on medium with a damp paper towel for 1–2 minutes.
• Air Fryer: Heat at 325°F (160°C) for 5–7 minutes for a crisp edge.

Nutrition Facts (per serving)

• Calories: 363
• Carbs: 13g
• Protein: 22g
• Fat: 25g
• Sugar: 2g
• Fibre: 1g
• Sodium: 664mg

Let’s Answer a Few Questions!

Can I swap the cream cheese?
Totally! Ricotta or mascarpone are great substitutes.

Can I use other veggies?
Yes, just cook and drain them first—spinach, leeks, or even broccoli work beautifully.

How do I know it’s cooked through?
The center should puff up and a knife inserted should come out clean.

Why is my crust soggy?
You probably skipped blind baking—always bake it a bit before adding the filling.

How do I stop the quiche from being watery?
Drain your vegetables well and don’t overdo the milk.

Try More Recipes:

• Jamie Oliver Salmon Filo Pie
• Jamie Oliver Salmon Tray Bake
• Jamie Oliver Salmon Risotto