Smoked Salmon, Kale and Dill Quiche with Sour Cream Shortcrust

We started the New Year off right with this salmon-kale quiche. Or I thought we did. Then, I read this morning that kale, along with coconut oil, are among the 2015 has-beens! Seaweed, teff, maca powder and black pudding will soon replace coconut oil and kale as 2016's trendiest ingredients. Merely giving you a head's up here....because there's not anything even resembling these four ingredients in my kitchen and I gravely doubt they'll be there anytime soon. Take heart though, as they also listed about 6 other 2016 "in" ingredients and I already eat those regularly.
Nevertheless, outdated or not, we thoroughly enjoyed this quiche. But we thought it was a tad too much kale (perhaps our U.S. bunches are larger than Australian bunches.), so please take a close look when it's cooked and wilted; then add the kale to your own taste; you'll be able to tell. We also added more Parmesan. My daughter thought it wasn't eggy enough and I agreed, but I still think it was the result of too much kale. I am posting the original recipe here...make your own adjustments.

Smoked Salmon, Kale and Dill Quiche with Sour Cream Shortcrust

From Cakelets and Doilies

For Sour Cream Shortcrust
2 cups plain flour
200 grams (7/8 of a cup) unsalted butter, cold, cut into small cubes
1/2 cup sour cream

For Filling
1 bunch of kale
1 tablespoon olive oil
1 garlic clove, crushed
4 ounces smoked salmon, flaked into small pieces using a fork
1 bunch fresh dill, roughly chopped
3 eggs
1/3 cup coffee cream 
1/4 cup milk
1/4 cup finely grated Parmesan
Sea salt and cracked black pepper to taste

For sour cream shortcrust:
Place butter and flour in a food processor and pulse until the mixture resembles fine crumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Flatten the dough into a disc, wrap dough in plastic wrap and refrigerate for 30 minutes or until firm.

Roll out the pastry between two sheets of baking paper big enough to line your pie pan.. Lift pastry into tin, crimp as you please. I froze the pastry for an hour or so.

Preheat the oven to 400 F . Place pie pan on a cookie sheet. Blind bake by lining the pastry and then pour in dried beans or rice. Bake for 20 minutes or until light golden. Remove paper and beans/rice. Return to the oven for another 10-15 minutes to crisp. Allow to cool.

For the filling:
Reduce the oven to 350 F .

Remove and discard stem from kale. Tear or roughly chop kale leaves into small bite-size pieces. Heat oil in a frying pan, add garlic and stir over medium heat until fragrant. Add kale leaves and saute until the kale has wilted. Remove from heat. 

Place eggs, cream, milk, cheese, salt and pepper in a bowl and whisk to combine.

Scatter the kale, smoked salmon and dill in your pastry shell and pour the egg mixture over everything. Bake for 25-30 minutes or until set and golden. (Took my oven longer.) Rest for 10 minutes before serving. 


  1. It looks scrumptious! I love the kale salmon filling a lot.

  2. I just made a quiche:)

    So yes I can safely agree w/ you..a bunch of kale here..would be way too much..a bunch of dill too! Kale..It's not like spinach that wilts away to a ghost of itself..
    But I love that sour cream pastry..:)
    So manyrecipes for quiches and all soo soo different!
    I love myself a good quiche..

  3. A delicious quiche! So many great flavours.



  4. Kale will always be "in" to me :) I love salmon, but have never considered putting it in a quiche before. Love that idea!


  5. Your quiche sounds great to me but I'd substitute spinach or whatever. I can guarantee you that the 4 hot items for 2016 will never be in my kitchen! I haven't even heard of the last 3. :-) Take care

  6. I prefer to follow fashion in clothing and shoes and I leave my kitchen out of it haha! I love your quiche whether it is in or not!

  7. Happy New Year, Barbara! You won't find teff, seaweed, maca powder or black pudding in my pantry either. Guess we'll have to be sooo 2015. This quiche sounds delicious--love the combination of ingredients. I am especially intrigued by the sour cream crust.

  8. that's about right--i'm finally coming around to kale so it should be going out of style. :) this looks great to me! i'll leave the teff to the pros. :)

  9. Hi Barbara, interesting list of ingredients for sure, love this quiche and the sour cream crust.

  10. I will stick with the 2015 favorites. Your quiche looks scrumptious, even if you think it has too much kale . . . just a little healthier maybe. Quiche is my favorite meal when nothing else appeals after too many rich indulgences. Or on a Sunday evening . . . or on a picnic. LOL. Happy New Year Barbara.

  11. Even though your quiche is "oh so last year", I think it sounds wonderful! :) I've been thinking about making a quiche for a simple dinner and this one sounds delicious, Barbara.



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