Fresh Salmon and Leek Quiche
Looking for an easy, flavorful meal that’s ready in under an hour? This fresh salmon and leek quiche is perfect for a quick dinner, a weekend brunch, or even as a slightly fancy appetizer. If you love the combo of salmon and leeks as much as I do, this quiche is bound to become a staple in your kitchen!
A quick note before we begin
This is one of my go-to recipes at home, especially when I’m craving something that’s simple, healthy, and satisfying all at once. I’m a big fan of the salmon-leek pairing, it’s a match made in heaven! And if you’re into that combo too, you have to try this Finnish Salmon Soup, it went super viral on Instagram because everyone loves it!
I almost always use fresh salmon, but if I have some leftover cooked salmon from the day before, I’ll use that instead. It works perfectly and helps reduce food waste. Occasionally, I’ll even swap in smoked salmon, like in my Crustless Broccoli and Salmon Quiche recipe.
As for the crust, I usually go with my homemade quiche crust. If I’m out of butter, I’ll use my Pie Crust with Olive Oil version instead. Either way, don’t skip the blind baking step (pre-baking the crust without filling), it keeps the base crisp and prevents it from going soggy in the oven.
Recipe card
Fresh Salmon and Leek Quiche
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Equipment
- Quiche pan 28 cm / 11 inch
Ingredients
For the shortcrust pastry
- 200 g flour
- 100 g butter at room temperature
- 60 ml of cold water
- 6 g salt
For the quiche
- 4 leeks
- 400 g fresh salmon
- 4 eggs
- 1 bunch of dill fresh
- 250 ml of heavy cream or half and half
- 1 pinch of nutmeg
- Salt
- Pepper
- 1 knob of butter
Instructions
Prepare the crust
- In a mixing bowl or food processor, combine flour, salt, and cold butter. Mix until the texture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Shape into a ball, wrap, and chill for 30 minutes.
- Roll out the dough and press into a greased tart pan (or line with parchment). Prick the bottom with a fork.
- Cover with parchment and baking weights (or dried beans). Blind bake at 350°F (180°C) for 10–15 minutes.
Cook the leeks
- Slice the leeks thinly (use white and light green parts). Sauté in butter or olive oil over medium heat for about 10 minutes, until soft. Season with salt, pepper, and a pinch of nutmeg.
Assemble the quiche
- Dice the fresh salmon and scatter it over the pre-baked crust.
- Add the cooked leeks on top.
- In a bowl, whisk together eggs and cream. Add dill if using. Season with salt and pepper, then pour over the filling.
Bake
- Bake at 350°F (180 °C, convection) or 375–390°F (190 °C-200 °C, conventional oven) for 35-40 minutes, until golden and set. If browning too quickly, cover loosely with foil toward the end.
Video
Notes
Nutrition
Variations: How to Customize Your Salmon & Leek Quiche
You like this recipe and want to switch things up? Here are some delicious ideas that work great with the base recipe:
- Goat cheese an bacon: Swap the salmon for bacon bits (lardons) and crumble in some goat cheese or feta for a tangy flavor.
- Mini crustless quiches: Pour the filling into muffin tins (lightly greased) and bake as crustless mini quiches, perfect for parties or brunch buffets!
- Dairy-free version: Replace the cream and cheese with plant-based alternatives like soy, oat, or rice cream, and your favorite vegan cheese.
- Spinach instead of leeks: You can use fresh or frozen spinach in place of leeks.
If using frozen spinach, thaw it fully and squeeze out excess moisture. Bonus: you can skip the sautéing step, which saves time!
What to Serve With this Salmon Quiche
I usually serve this quiche with a salad or a soup when I want a healthy dinner. Here are some great pairings:
- Carrot salad with raisins: a sweet, lightly spiced side that adds a pop of color.
- Creamy cucumber salad: crisp, refreshing, and super quick to make.
- Cauliflower soup: low-carb, silky smooth, and cozy for fall or winter meals.
Want more ideas? Check out all 40 quiche side dish ideas on the blog!
FAQ – Salmon & Leek Quiche
Absolutely! Smoked salmon adds a more intense, salty flavor. Just adjust the seasoning, make sure not to add to much salt in the filling to keep it balanced.
Don’t skip the blind bake (pre-baking the crust before adding the filling), especially when using moisture-rich vegetables like leeks or spinach. A tip to absorb the moisture if you fear to have to much excess water is to sprinkle a thin layer of breadcrumbs or fine semolina on the crust before adding the filling.
Yes! This quiche holds up well. Make it the day before, let it cool completely, and store it in the fridge. It’s great reheated—or even served cold with a salad.
Thank you for this delicious easy recipe . I made it 3 times and my family loves it .
Thank you, so happy you like it!
Hi there, did you blind bake your pastry? The video doesn’t really show that part thanks.
I know, in the video, I didn’t blind bake it (I need to shoot a new one), so it works without this step, but with the experience and making the recipe more and more often, I realized, I prefer to blind bake my quiche crust now 🙂
Great recipe! Works well with puff pastry too.
Thanks, Mike!
Made it three times already. Always a hit with everyone. It’s my go to quiche now..next time I’m going to add some cheese and mushrooms. Love it.
Thank you so much!
LOVED this recipe! The buttery flavor of leeks is incredible. I added green onions and only used 2 leeks because I have smaller tart pan. Incredibly delish. I want to try some cheese in it next time. Will make again!!
Thank you so much, Jeri! That’s a good idea to replace part of the leeks with green onions!
Geraldine
Thank you so much for this recipe. It’s my and my husband’s favorite dish now.
I’m making it every week with my version of the crust and it comes out delicious.
thank you for this kind comment Larisa !
Made it for the first time and everyone loved it! I made the crust following her instructions and it turned out well! I did blind bake for 10-15 minutes then an egg yolk wash and baked the crust for another 10 minutes. No soggy bottom and very delicious!
Very glad to hear that Justine 😊
Great with Meredith goat cheese and Dijon mustard. I used 3 eggs – 5 is too eggy for my liking. Otherwise fine. Used a savoury pate levee briochee. Good with a green salad.
Love this recipe! And so great to have a delicious recipe with metric measurements 😊
You’re welcome ! So happy you liked it.
Super easy and delicious! New favorite for the whole family:) thank you
Thank you so much ! So happy you like this quiche recipe.
This recipe looks delicious, but it’s extra work and not easy to convert each ingredient from grams or ML to US standards. Can you forward me the recipe translated for US kitchens?
You can buy kitchen weighing scales that has grams, pounds, ounces, etc. units. Liquid measuring cups by Pyrex also have ml (milliners) as well as 1/4, 1/3, 1/2 cups. As a general rule 1 gram of water or similar liquids is equal to 1 ml or 1 cc (cubic centimeters). Hope this helps.😃
Loved this – super easy to make and assemble. Cheated with thawed store bought shortcrust pastry and still turned out amazing. Thank you!
Why don’t you join the 21st century then!
Easy to make and so, so good. I will be making in again.
manifique! exceptional and delicious recipe! I changed nothing (although, I was short on 1 leek so I added a small fennel). where can I purchase your beautiful 12″ tart dish? thank you for the recipe 😘