Camembert and Smoked Salmon


  • 100g smoked salmon, 1 get a pack of trimmings
  • 1 camembert cheese
  • 150ml cream, I use soya cream to help reduce the fat content
  • 4 large eggs
  • black pepper
  • handful of green beans, (optional I added these because they needed using up)


  • Heat the oven to Gas 4, 180C, 160C fan
  • If using the beans, trim the ends and boil in water for 2 minutes, drain and leave to cool.
  • Cut the camembert into 12 wedges and arrange them on their sides around the quiche base.
  • Add the smoked salmon equally over and around the cheese. Do the same with the beans if using.
  • In a mug or bowl mix together the eggs and cream with some freshly ground black pepper. Then pour over the top of the filling in the base, it should come almost to the top.
  • Bake in the oven for 40 minutes, turning at least once to brown evenly. Check after about 30 minutes that the centre is setting with a wobble test.
  • Once set and golden bring out of the oven and let it set for a few minutes before taking the outer ring away, this may need a touch of encouragement.