Home Recipe ContentSalmon, corn + dill quiche

Salmon, corn + dill quiche

Published : June 28, 2015

This dish is suitable for a lunch or light dinner.

Serves 6


75g butter
½ cup milk
1 cup wholemeal plain flour
¹⁄³ cup fresh dill, chopped
415g can red salmon, drained, bones and skin removed (see tip)
3 eggs, lightly beaten
½ cup ricotta cheese
½ cup corn kernels
mixed salad leaves, to serve


  • Preheat oven to 200°C. Grease a 3cm-deep, 23cm (base) loose-based flan pan.
  • Combine butter, ¼ cup milk, flour and 1 tablespoon of dill in a bowl.
  • Mix with a wooden spoon to form a ball (see tip).
  • Using fingers, press 1 tablespoon of pastry at a time over base and sides of pan to line.
  • Refrigerate for 10 minutes.
  • Place pan on a flat baking tray.
  • Break salmon into large chunks and arrange over pastry.
  • Whisk together eggs, ricotta, corn, remaining dill and remaining milk in a bowl. Pour over salmon.
  • Bake for 15 minutes. Reduce oven to 180°C.
  • Bake for a further 20 to 25 minutes or until pastry is golden and filling set.

Cut quiche into wedges and serve with salad.


  1. You could use 250g shaved leg ham instead of the salmon.
  2. Replace the dill with flat-leaf parsley leaves.
  3. If pastry mixture is too wet, add a little flour. If too dry, add more milk.

Recipe + image courtesy of Heart Foundation

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