Smoked salmon and camembert quiche

Smoked salmon and camembert quiche
  • 0:20 Prep
  • 1:15 Cook
  • 6 Servings
  • Advanced

Smoked salmon and camembert cheese make a perfect quiche for that special occasion.

Featured in
Smoked salmon recipes, Picnic recipes


  • 1 large sheet Pampas ready-rolled shortcrust quiche pastry, thawed
  • 1 tablespoon olive oil
  • 1 leek, finely chopped
  • 1 garlic clove, crushed
  • 1 bunch asparagus, cut into 4cm pieces
  • 100g smoked salmon
  • 100g King Island camembert, thinly sliced
  • 2 eggs
  • 1/2 cup (125ml) cream
  • 1/3 cup (80ml) milk
  • 1 tablespoon chopped fresh dill
  • Salt & freshly ground pepper


  • Step 1
    Preheat oven to 190°C. Line a 23cm fluted flan tin with a removable base with pastry. Line base with baking paper and fill with rice or baking beans. Place on a baking tray and bake for 15 minutes. Remove paper and beans. Reduce oven heat to 180°C and cook 10 minutes or until golden and crisp.
  • Step 2
    Heat oil in large frying pan over medium heat. Add leek and garlic, cook 5-6 minutes or until soft. Add asparagus and cook for a further 2-3 minutes, until tender. Transfer to a bowl. Set aside to cool.
  • Step 3
    Spread leek and asparagus mixture over pastry base. Top with salmon and camembert.
  • Step 4
    Whisk eggs, cream, milk and dill together. Season. Pour over filling. Bake 25-30 minutes, until set and golden. Set aside 10 minutes. Serve.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1341 kj


  • 24g

    Fat Total

  • 12g

    Saturated Fat

  • 1g


  • 13g


  • 126mg


  • 457.7mg


  • 4g

    Carbs (sugar)

  • 13g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Publication: Fresh Living



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