Recipes / Président / President Cream Cheese Quiche

President Cream Cheese Quiche


Serves 6

For the Cream Cheese Pastry:

  • 250g Cake flour 
  • 120g President Salted Butter brick
  • 100g Simonsberg/President Plain Medium Fat Cream Cheese 
  • 45ml (3 tbsp.) ice water 

For the filling :

  • 250g Simonsberg/President Smoked Salmon Flavoured Medium Fat Cream Cheese 
  • 250ml (1 cup) Parmalat Fresh Cream 
  • 4 eggs 
  • 200g Lightly smoked trout, sliced into ribbons
  • 2 Large marrows, grated 
  • Handful fennel, chopped 


  1. Preheat the oven to 180°C. Spray a 22cm quiche pan with cooking spray. 
  2. Place the cake flour and butter in a food processor. Process until just combined. Add the President Plain Medium Fat Cream Cheese and ice water and pulse until the dough just comes together. 
  3. Shape the pastry into a disc. Wrap with cling wrap and refrigerate for 1 hour. 
  4. Roll the pastry out on a lightly flour dusted surfaced until 2mm thickness. Line the quiche pan with the pastry. Refrigerate for another 30 minutes. 
  5. Prick the bottom of the pastry all over with a fork. Line with baking paper and fill with blind baking beans. Blind bake the pastry for 10 minutes. 
  6. For the filling; place the President Smoked Salmon Flavoured Medium Fat Cream Cheese, cream and eggs in a jar and whisk until well combined. 
  7. Arrange the smoked trout, grated marrow and fennel in the pastry shell. Pour over the cream cheese filling and bake for 25-30 minutes or until golden brown and puffed. Serve with lightly blanched green veggies, extra smoked trout ribbons and dollops of President Smoked Salmon Flavoured Medium Fat Cream Cheese.