James Strawbridge's Salmon and Feta Quiche

James Strawbridge's Salmon and Feta Quiche

This recipe is simply summer on a plate! Fresh and delicious salmon and feta quiche goes brilliantly with a side salad and a crisp glass of Sharpham's Dart Valley Reserve.

Serves 4


For the shortcrust pastry:

400g plain flour
200g salted butter, diced


For the quiche filling:

1 fillet of hot kiln roasted smoked salmon
6 asparagus spears, finely sliced
4 eggs, beaten
200ml double cream
100g feta cheese
1 tbsp capers
1 tbsp parsley, finely chopped


To serve:

Green leaf salad
Sharpham white wine, chilled



  1. Make your shortcrust pastry in advance by mixing together flour and cold diced butter until you have a breadcrumb consistency. Then slowly add cold water and stir until the pastry comes together to form a dough. Wrap and rest in the fridge for 1-2 hours.
  2. Preheat your oven to 200˚C and grease a quiche baking tin.
  3. Roll out the pastry on a floured surface and place into the quiche tin. Trim off excess pastry and then use a fork to indent the base. Line with a circle of baking parchment and fill with baking beans or rice. Blind bake for 25 mins and allow to cool.
  4. Beat your eggs and combine with cream, capers, asparagus and large flakes of smoked salmon. Finish with salt, pepper and chopped parsley.
  5. Fill your quiche and bake in the oven for 30-35 mins.
  6. Allow to cool and then serve slices with a salad and chilled white wine.