Salmon, watercress and pea quiche

Salmon, watercress and pea quiche
  • Serves: 8
  • Prep: 15 mins
  • Cook: 20 mins


  • 1 (375g) pack ready to roll shortcrust pastry sheet
  • 2 Tbsp olive oil
  • 1 large onion, sliced
  • 150g frozen peas
  • 1 (80g) bag watercress
  • 2 tsp wholegrain or Dijon mustard
  • 1 (212g) can wild pink salmon
  • 4 medium British Lion eggs
  • 200ml whole milk
  • salt and ground black pepper


  1. Preheat the oven to 220oC/Fan 200oC/Gas 7.
  2. Unroll the pastry and use to line a 28x21x3cm deep rectangular tin, trimming the edges and pushing them into the base to fit nice and neatly.
  3. Lightly prick the base all over and line. Line with baking paper (use the paper the pastry was rolled up in)  cover with baking beans or rice and bake for 15 minutes.
  4. Whilst this bakes prepare the filling: Heat the oil in a frying pan, add the onions and a pinch of salt and cook over a medium heat for 5 minutes. They should be soft and beginning to brown a little.
  5. Save a handful of watercress leaves for garnish; roughly chop the rest and stir into the onions along with the frozen peas. Cook for a few more minutes until the leaves have wilted. Remove from the heat, stir in the mustard and season to taste.
  6. Drain the salmon, discard any skin and large bones then flake the rest.
  7. Remove the pastry from the oven and lift out the paper and beans. Scatter half the filling over the base, the salmon, followed by the rest of the vegetables
  8. Beat the eggs with the milk then pour into the pastry case. Bake for 25 minutes until the filling is golden and set. Cool for a few minutes before scattering with the reserved watercress. Serve warm or cold in wedges. 

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3.3 / 5 rating (7 votes)

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