Salmon and Rocket Quiche

I came across this recipe about four years ago and it has become a spring/summer favourite. It is very easy to make and freezes very well. Both main ingredients are seasonal. Yes I know you can buy rocket all year round in supermarkets, but May is when it begins its season for picking fresh from the garden. If you prefer watercress can be used instead.

If you want to be environmentally friendly you should be looking for the Alaskan caught Pacific Salmon which comes in to season this month. This is Marine Stewardship Council Certified, caught using methods which minimise damage to the marine environment.

For those interested there is a very handy “Pocket Good Fish Guide” downloadable from the Marine Conservation Society -

Additional on-line resources about sustainable fisheries can be found in my "Soapbox Page".

Ingredients - serves 6 (or 4 in our case!)

An 8” (20cm) shortcrust pastry flan case, cooked and cooled. (These can be bought ready made if you are in a rush.) 6oz (160g) fresh salmon (preferably as described above), poached and flaked
2oz (60g) rocket or watercress 2 large eggs
7fl oz (200ml) crème fraîche Salt and ground black pepper


  1. Preheat oven to 180°C/350°F/Gas Mark 4.
  2. Place the prepared flan case on a baking sheet.
  3. Chop the rocket or watercress roughly, discarding any thick stalks, and spread evenly over the bottom of the flan case.
  4. Place the flaked salmon evenly over the rocket or watercress.
  5. Beat the eggs and crème fraîche together and season well with the salt and freshly ground black pepper.
  6. Carefully pour the mixture into the flan case.
  7. Bake for 30 mins until just set.
  8. If freezing, cool on a wire rack then freeze in a freezer bag and use within 2 months. To use, thaw overnight in the fridge and reheat in a hot oven for 20 mins.
  9. Serve with salad or new potatoes and fresh local vegetables.


Fish fresh salmon

rocket leaf