225g plain flour

½tsp salt

55g chilled butter, cut into pieces

55g chilled white vegetable fat, cut into pieces

OR ready made pastry as an alternative.


2x 213g cans Princes Red Salmon

20g butter

6 spring onions, trimmed and chopped

150g asparagus, trimmed and chopped

2 eggs

150ml crème fraiche

Salt and freshly ground black pepper

Alaska Salmon and Spring Vegetables Quiche

6 servings
25 prep
35 cooking

This delicious Alaska Salmon and Spring Vegetables Quiche is sure to impress at all of your Spring gatherings. Or ideal for a light and healthy lunch!

Where can I buy Princes Wild Pacific Red Salmon?

Princes Wild Pacific Red Salmon is available in selected Sainsbury's and Tesco stores

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
Per 100G 267KCAL 0.9G 17G 8.1G 0.48G
RI% 13% 1% 24% 41% 8%


1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Sift the flour and salt into a large bowl. Rub in the butter and vegetable fat until the mixture looks like breadcrumbs. Add 2-3tbsp cold water to make a soft (not sticky) dough. Knead lightly until smooth. Wrap and chill for 10 minutes.

3 Drain the salmon, break into chunks and set aside. Melt the butter in a frying pan. Gently fry the spring onions and asparagus for 5 minutes. Cool.

4 Roll out the pastry on a lightly floured surface and use to line a 20cm flan tin. Line with crumpled foil and bake ‘blind’ (i.e. without a filling) for 15 minutes. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.

 5 Remove the foil and fill the flan with the salmon chunks, spring onions and asparagus. Beat the eggs and crème fraiche together, season, then pour into the flan. Bake for 30-35 minutes until set. Cool.