Chef Gilligan's smoked salmon quicheChef Michael Gilligan

This summery Irish recipe, perfect for brunch, lunch or dinner, is definitely a keeper.

A light and tasty quiche this is truly scrumptous.

Smoked salmon quiche


1 3/4 cups flour

1 cup butter or margarine

1/3 cup water


½ cup finely chopped onion

2 ½ tbsp. butter

14 ounces chopped smoked salmon

2 tsp. chopped fresh chives

½ clove garlic, chopped

2 tsp. chopped fresh basil

5 eggs

1 cup milk

1 cup whipping cream

a dash of pepper


Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill for 1 hour. Preheat the oven to 200 degrees C (400 degrees F).

Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F).

Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Let it cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell.

Bake about 30 minutes, until puffed and golden.

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* Originally published in May 2014.