Smoked Salmon, Cream Cheese and Pumpkin Quiche

Smoked salmon, cream cheese and pumpkin are encased in a flaky, buttery crust for a delightfully scrumptious treat.




Unsalted Butter, cold 115g
Salt 3g
Plain Flour 200g
Egg 50g
U.S. Permeate 15g

Quiche Filling

U.S. Cream Cheese 114g
Whipping Cream 250g
Black Pepper 1g
Eggs 160g
Salt 1g
Smoked Salmon 80g
Pumpkin, roasted and chopped 80g
Red Capsicum, finely chopped 40g
Green Capsicum, finely chopped 40g



  1. Mix butter into plain flour, permeate and salt until mixture resembles coarse crumbs.
  2. Add in egg and mix till a dough is formed. Wrap with plastic wrap and place in chiller for 30 minutes.
  3. Roll out the dough to 3 mm thickness and mold onto quiche mold with each dough weighing approx. 36g.

Quiche Filling

  1. Mix cream cheese and whipping cream together till smooth.
  2. Slowly whisk in the eggs with the salt and black pepper to form the quiche filling.
  3. Place pumpkin, smoked salmon, red and green capsicums into each quiche mold.
  4. Pour approx. 60g of quiche filling into each quiche mold.
  5. Bake at 180˚C for about 40 minutes or until golden brown.

Makes 7 quiche.