Perfect for: Brunch, potluck, light lunch. “This isn’t your quick-fix meal — but when I want to slow down and create something special, this quiche is it. Every step — from searing the salmon to blind-baking the crust — is a labour of love. The end result is rich, delicate, and deeply satisfying. It’s the kind of dish you make when you want to show love through food.”… Chef Samantha George

Serving Size: 6–8 slices

Serves: 6 as a main, 8 as a side or brunch plate

Prepare the Tart Crust:

Ingredients:

• 225g cold butter, diced

• 450g all-purpose flour

• 75ml cold water

• 1 egg

Method:

1. In a bowl, rub the butter into the flour until it resembles fine crumbs.

2. Add egg and cold water. Mix until a soft dough forms — do not overwork.

3. Roll out the dough and gently place it into a greased 9-inch tart or pie pan. Trim excess dough.

4. Prick the base with a fork.

5. Line with parchment and fill with rice or baking beads.

6. Blind bake at 390°F for 15 minutes.

7. Remove the weights and parchment and set aside to cool.

Prepare the Filling Ingredients:

Ingredients:

• 1 cup Rainforest salmon fillet (pan-seared, cooked halfway, then flaked)

• 1 cup canned ackee, drained and gently separated

• 1 cup Rainforest mixed vegetable (lightly sautéed)

• 1 pack Rainforest smoked salmon slices

• 1 clove garlic, finely chopped

• 1/4 tsp all-purpose seasoning

• 1/2 cup grated cheddar cheese

Method:

1. Season salmon lightly with all-purpose seasoning.

2. Heat a little oil in a skillet and pan-sear salmon for about 2–3 minutes per side until just halfway cooked. Let it rest, then flake into chunks.

3. In the same pan, sauté garlic, ackee and mixed vegetables for 2–3 minutes, then set aside on a plate.

Make the Custard Filling:

Ingredients:

• 4 eggs

• 1 cup whole milk

• Black and Salt pepper to taste

Method

1. In a medium bowl, whisk together the eggs, milk, and black pepper until smooth and set aside.

Assemble and Bake the Quiche

1. Layer the garlic-vegetable mixture into the pre-baked tart shell.

2. Distribute flaked salmon and ackee evenly over the top.

3. Sprinkle the grated cheddar cheese over the filling

4. Pour the custard gently over the filling in the tart shell, letting it settle evenly.

5. Bake at 300°F for 25–30 minutes, or until the custard is just set and the top is golden.

6. Layer on slices of smoked salmon and fresh scallions

7. Let cool slightly before slicing. Serve warm or at room temperature.

Salmon & Ackee Quiche (Photo: Darren George)