Easiest Salmon, Feta & Mushroom Quiche Recipe

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Quiche is my favourite food to eat as it can be eaten hot or cold. The best thing about this recipe is that it’s SO easy to make. Please see the recipe below:

Salmon, Feta & Mushroom Quiche Recipe

Serves 6


  • Shortcrust pastry – see notes below*
  • Knob of butter
  • 1/4 pack of button mushrooms, sliced
  • 1/4 white onion, sliced
  • 300ml semi skimmed milk
  • 3 free range eggs
  • A little English mustard
  • 30g Cheddar cheese, grated
  • 1/8 cup of feta, crumbled
  • Fillet of salmon, seasoned with salt and black pepper
  • 1/4 tsp black pepper

*To make the shortcrust pastry follow this link. If you don’t have time you could always buy shop-made short crust pastry.

If you follow the recipe on how to make the pastry, you will have a lot left over, but don’t fret. Put the extra pastry in a bag and it can be frozen up to a month. When you need to use it defrost for at least 4 hours.

Before you make the pastry, preheat the oven to 180 degrees Celsius.

Place butter in a frying pan, with the onion and mushrooms until softened. Switch the gas off and leave to cool in a separate bowl.

In a jug add the milk, mustard, cheese, feta and eggs, then add the cooled down mushroom and onions. Add 1/4 tsp of black pepper.


To prepare the pastry: Roll out the pastry to 0.3cm ( ensuring it is 3 inches bigger around the circumference of the dish). Rest a piece of grease-proof paper in the base of a long non-stick flan tray. Pat the pastry down into the grooves gently.

Tip: DO NOT cut the pastry up the sides of the tin until it is cooked at the end.

Place the salmon on to foil and wrap like a parcel.


Place grease-proof paper on top of the pastry and  uncooked rice so the pastry cooks evenly. When you put the pastry in the oven, also place the salmon in for 8 minutes.

After 8 minutes, take the salmon out and cut into cubes


When the pastry is golden in colour (approx 10-12 minutes), take it out of the oven, add the filling and scatter the salmon cubes (see how the edges of the pastry have not been cut off yet- pictured below)


Cook for a further 20-25 minutes until mixture has set.


  This can be enjoyed as a starter or as a main with salad. The best thing is you can add whatever you want into the filling!

I hope this has inspired you to make your own quiche.I would love to see your creations. Please like & share.

Kimren xo


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