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Easter Brunch Salmon & Chive Quiche

With Easter fast approaching I've created a tasty brunch dish to keep us filled up until its time for Chocolate Eggs! Becasue its always busy with two wee boys I really wanted something I could prepare ahead of time and that would be a guaranteed hit that all the family would love. I decided on something savoury; this elegant salmon quiche is really simple to make - and most will agree that Easter and eggs go hand-in-hand!

Quiche is a great dish because it can be created quickly and you can be flexible with the ingredients to suit your tastes. Although I haven't added it in this recipe, I do think this dish would taste great with some feta cheese added in too.  If you're pressed for time you can use premade shortcrust pastry.  This brunch dish is perfect served with a fresh green salad.

I hope you all have a lovely Easter celebration wherever you are and whatever you are doing and have fun rolling those eggs (and eating them)!

Gill x

Preparation Time:
15 minutes
Cooking Time:
25 minutes
Serves: 6


  • 225g salmon fillets
  • 2 eggs plus 2 egg yolks
  • 150ml double cream
  • 2 good handfuls of snipped fresh chives
  • salt and freshly ground pepper
  • 175g plain flour, plus extra for dusting
  • 85g butter

    1. Firstly make the pastry by tipping the flour into a mixing bowl. Cut the butter into cubes and add to the bowl and using your fingertips rub the butter gently with the flour until it resembles fine breadcrumbs.  Next add 3 tablespoons of water until the pastry forms a ball.

    2.  Roll out the pastry dough on a lightly floured surface and use it to line your quiche tin. A fluted tin is best.

    3. Chill this in the fridge for 20 minutes and preheat your oven to 180C/350F. Prick the pastry with a fork and line the bases and sides with parchment paper and weigh down with baking beans then bake for 10 minutes. 

    4. Next remove the beans and paper and put back in the oven to bake for a further 10 minutes or until the base is lightly brown.

    5. Reduce the oven to 160C/325F and now start making the filling.  Cut the salmon into 2cm pieces discarding any bones or skin. Whisk together the eggs and egg yolks in a bowl and add in the cream and chives and seasoning and beat together.  

    6. Scatter the salmon over the base of the pastry and then pour over the egg and cream mixture. 

    7. Bake for approximately 20 -25 minutes until the quiche is golden and just set. Be careful not to overcook.

    8. Serve with fresh green salad


    Gill may be enjoying her break in New York but a salmon quiche is a perfect way to grab a local taste of Perthshire. We are spolied for choice with our Artisan Producers, including a good few that will provide you with all the ingredients you need to make Gill's tasty Easter Brunch.

    Eggs - Gloagburn Eggs at Tibbermore

    Flour - The Watermill at Aberfeldy

    Salmon - George Campbell at Whitefriars, or if you prefer smoked, Dunkeld Smoked Salmon in Dunkeld

    Fresh Chives - Scotherbs on the Dundee Road

    Butter and Cream - We don't have a dairy in Perthshire but if you visit any one of the fantastic farm shops or city centre Provender Brown you will find Scottish and artisan.

    Try it out at home – you won’t be disappointed! Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.   

    Nicki X