Kale and hot-smoked salmon quiche recipe

4 (20cm tart tin)

This delicious quiche recipe utilises the wellbeing powers of kale for a truly nutritious supper. With a generous serving of hot-smoked salmon, it’s a dish you’ll find hard to resist!

We’ve made our own pastry here, but you could always buy ready-made if you’re short on time. Our recipe here uses a 20cm tart tin.

Kale is one of our favourite leafy greens here at Liz Earle Wellbeing. Unusually high in vitamin K, vitamin A (in the form of beta-carotene) and vitamin C, kale is excellent for supporting our immune system. These essential vitamins may help us to stay feeling healthy and keep the bugs at bay. They also help to keep the linings and connective tissues of the body healthy and strong.

When sourcing your salmon for this quiche recipe, always opt for fish that features the blue tick of the Marine Stewardship Council (MSC) on its labelling. The MSC only provide the blue fish label seafood from fisheries that have been certified to the MSC’s standards for sustainable fishing.

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    For the pastry

    • 150g plain flour
    • 80g unsalted butter
    • 1/2 tsp salt
    • 1 organic egg yolk
    • 2 tbsp water, very cold

    For the filling

    • 1 large red onion, finely sliced
    • Glug of extra virgin olive oil
    • 100g kale, chopped
    • 2 cloves of garlic, finely sliced
    • 6 large organic eggs
    • 100ml whole milk
    • Fresh nutmeg, grated
    • 1 tbsp parlsey
    • 1 tbsp dill
    • 250g hot-smoked salmon
    • Sea salt and black pepper


    1. For the pastry, put the flour, butter and salt into a food processor and pulse to a breadcrumb texture. Add the egg yolk and water, then blitz until the pastry comes together. Shape into a disc, wrap in cling film and chill for 30 minutes.
    2. To make the filling, soften the onions in a large pan with a glug of olive oil. Once softened, add the kale and garlic, and sauté until just wilted. Leave to cool.
    3. When the pastry has rested, lightly flour a clean surface and roll out the pastry to a 2mm thickness, large enough to fit the tart tin.
    4. Grease the tin with some butter, then line with the pastry, making sure it sits flush to the edges. Line with baking paper and baking beans. Chill in the freezer for 20 minutes.
    5. Heat the oven to 200°C/400°F/gas mark 6. Beat the eggs in a bowl with the milk, a pinch of grated nutmeg, herbs and season well.
    6. Remove the pastry from the freezer and bake in the oven for 15 minutes, then remove the beans and baking paper. Bake for a further five minutes and set aside. Turn the oven down to 180°C/350°F/gas mark 4.
    7. In the pastry case, arrange the kale, onions and flaked salmon. Pour in the egg mixture and bake for 30-35 minutes until set. Leave to cool before cutting to serve.