1 hour
Mushroom and Smoked Salmon Quiche
Serves
8
Looking for an easy yet impressive smoked salmon recipe? This Smoked Salmon and Mushroom Quiche combines flaky golden pastry with savoury mushrooms, tender leek, and rich hot smoked salmon for a dish that’s perfect for brunch, lunch, dinner, or entertaining. Creamy, comforting, and packed with flavour, it’s a simple way to elevate your next meal.
Ingredients
For the crust
2 sheets frozen shortcrust pastry, defrosted
For the filling
1 tbsp butter
1 leek
200g white button mushrooms, sliced
1 x pack of Aoraki Original Artisan Hot Smoked Salmon
50g crumbly feta cheese
5 eggs
350ml cream
1 tsp wholegrain mustard
¼ tsp salt
¼ tsp pepper
Method
Step 1
Preheat the oven to 200C.
Step 2
On a lightly floured surface, place the two pastry sheets on top of each other. Roll the pastry larger the side of a deep 23cm pie dish.
Step 3
Press into the bottom and sides of the pie dish and trim the excess. Line the pastry with baking paper and fill with baking weights or rice. Bake for 20 minutes. Carefully remove the baking paper and hot baking weights. Reduce the oven temperature to 180C cook for a further 10 minutes until the pastry is lightly browned. While the crust is cooling, make the filling.
Step 4
Cut the leek in half lengthways, rinse to remove any dirt, and slice the white part thinly.
Step 5
Melt the butter in a frying pan over a medium heat and saute the leek for a few minutes until starting to soften. Add the sliced mushrooms and continue to cook until the mushrooms are tender and the leek is very soft. Cool slightly, then spread over the prepared quiche crust.
Step 6
Crumble the feta and break the hot smoked salmon up into small chunks and scatter over the vegetables.
Step 7
Whisk the eggs with the cream, mustard, salt, and pepper and pour gently into the crust.
Step 8
Bake for 40 minutes until beautifully golden but still a little wobbly in the middle. Let it rest for 10 minutes (the centre will continue cooking during this time) before removing from the tin and serving.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Mushroom and Smoked Salmon Quiche
Hot Smoked
,
Serves
8
1 hour
Looking for an easy yet impressive smoked salmon recipe? This Smoked Salmon and Mushroom Quiche combines flaky golden pastry with savoury mushrooms, tender leek, and rich hot smoked salmon for a dish that’s perfect for brunch, lunch, dinner, or entertaining. Creamy, comforting, and packed with flavour, it’s a simple way to elevate your next meal.
Ingredients
For the crust
2 sheets frozen shortcrust pastry, defrosted
For the filling
1 tbsp butter
1 leek
200g white button mushrooms, sliced
1 x pack of Aoraki Original Artisan Hot Smoked Salmon
50g crumbly feta cheese
5 eggs
350ml cream
1 tsp wholegrain mustard
¼ tsp salt
¼ tsp pepper
Method
Step 1
Preheat the oven to 200C.
Step 2
On a lightly floured surface, place the two pastry sheets on top of each other. Roll the pastry larger the side of a deep 23cm pie dish.
Step 3
Press into the bottom and sides of the pie dish and trim the excess. Line the pastry with baking paper and fill with baking weights or rice. Bake for 20 minutes. Carefully remove the baking paper and hot baking weights. Reduce the oven temperature to 180C cook for a further 10 minutes until the pastry is lightly browned. While the crust is cooling, make the filling.
Step 4
Cut the leek in half lengthways, rinse to remove any dirt, and slice the white part thinly.
Step 5
Melt the butter in a frying pan over a medium heat and saute the leek for a few minutes until starting to soften. Add the sliced mushrooms and continue to cook until the mushrooms are tender and the leek is very soft. Cool slightly, then spread over the prepared quiche crust.
Step 6
Crumble the feta and break the hot smoked salmon up into small chunks and scatter over the vegetables.
Step 7
Whisk the eggs with the cream, mustard, salt, and pepper and pour gently into the crust.
Step 8
Bake for 40 minutes until beautifully golden but still a little wobbly in the middle. Let it rest for 10 minutes (the centre will continue cooking during this time) before removing from the tin and serving.