I am a big fan of quiches ! This fresh salmon and leek quiche is one of my go to recipe in winter for an easy dinner. You can serve it with a green salad and it will make a healthy and complete meal.

List of ingredients

For this recipe of salmon quiche recipe with leeks, you only need a few ingredients.

• Quiche crust: I like to make my own quiche crust (shortcrust pastry) because I know what I’m eating and once you know the proportions, it’s super easy (see my basic recipe for quiche crust). You can of course use a ready-made shortcrust pastry or even opt for a puff pastry.
• Leeks: I used 4 fresh leeks, keeping only the white part and the most tender part of the green of the leeks. The green part is sometimes too stringy and can be unpleasant to eat. However, don’t throw it away, you can freeze it and add it to your soups to spice up the taste. 
• Salmon: I used fresh salmon fillets. This recipe also works with frozen salmon. In this case, I advise you to thaw it before using it. If you use smoked salmon, reduce the quantities by half, otherwise your quiche will be too salty. 
• Dill: Dill and salmon is a combination that always works! I added a nice bunch of finely chopped dill to spice up this quiche. You can use frozen dill or other herbs like parsley.
• Eggs: You need eggs for the base of the quiche. I count 5 eggs because my quiche dish is relatively large (32 cm).
• Liquid cream: I use liquid cream for the egg mixture. For a lighter version, you can replace it with whole milk. 

How to make this fresh salmon and leek quiche?

• QUICHE CRUST: For the quiche crust (shortcrust pastry), mix the flour, butter, salt and cold water in a food processor to form a smooth dough. If the dough is too dry, add a few drops of water. If it is too sticky, add a little flour. Form a ball and let it rest for a few minutes (for more tips see my basic recipe for quiche crust). 

• LEEKS: Meanwhile, wash the leeks and cut them into thin strips. Melt the butter in a large skillet over medium heat and sauté the sliced leeks for 10 minutes. Season with salt, black pepper and a little nutmeg.
• BLIND BAKE: Roll out the shortcrust pastry into a circle about 36 cm in diameter. Place the shortcrust pastry on a buttered or parchment-lined quiche dish. Blind bake the quiche crust for 10-15 minutes (see all the tips for blind baking a quiche crust in my basic quiche crust recipe).

• PREPARE: Dice the fresh raw salmon and finely chop the dill. Whisk the eggs with the liquid cream and dill in a mixing bowl. Season with salt and black pepper. 

• GARNISH: Place the fresh salmon cubes in the bottom of the pre-baked quiche crust. Add the leeks. Pour the egg mixture on top. 

• BAKE: Bake for 35-40 minutes at 180°C (fan oven, 350°F). If the quiche starts to blacken, cover with with aluminum foil.

Frequently Asked Questions

How do I reheat a quiche?

The best way to reheat a quiche is to heat it in the microwave for 2-5 minutes and then place it in your oven under the broiler for 1-2 minutes to get the shortcrust pastry crisp again.

How long does this quiche keep?

This quiche can be stored 2-3 days in an airtight container or in a plate covered with cling film in the fridge.

Can I freeze this quiche ?

Yes, absolutely! You can freeze it in an airtight container and it will keep up to one year.

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Recipe card

Print Recipe

Fresh Salmon and Leek Quiche

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4.9 of 53 votes

I am a big fan of quiches ! This fresh salmon and leek quiche is one of my go to recipe in winter for an easy dinner. You can serve it with a green salad and it will make a healthy and complete meal.

Prep Time 15 minutes mins

Cook Time 43 minutes mins

Course Main course

Cuisine French

Servings 6

Calories 627 kcal

Equipment

• Quiche pan 32 cm / 12 inch

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the shortcrust pastry

• 250 g flour
• 125 g butter at room temperature
• 60 ml of cold water
• 3 g salt

For the quiche

• 4 leeks
• 400 g fresh salmon
• 5 eggs
• 1 bunch of dill
• 250 ml of liquid cream
• 1 pinch of nutmeg
• Salt
• Pepper
• 1 knob of butter

Instructions

 

SHORTCRUST PASTRY

• For the shortcrust pastry, mix the flour, butter, salt and cold water in a food processor to form a smooth dough. If the dough is too dry, add a few drops of water. If it is too sticky, add a little flour. Form a ball and let it rest for a few minutes.

LEEKS

• Meanwhile, wash the leeks and cut them into thin strips. Melt the butter in a large skillet over medium heat and sauté the sliced leeks for 10 minutes. Season with salt, black pepper and a little nutmeg.

BLIND BAKE

• Roll out the shortcrust pastry into a circle about 36 cm in diameter. Place the shortcrust pastry on a buttered or parchment-lined quiche dish. Blind bake the quiche crust for 10-15 minutes (see all the tips for blind baking a quiche crust in my basic quiche crust recipe).

PREPARE

• Dice the fresh raw salmon and finely chop the dill. Whisk the eggs with the liquid cream and dill in a mixing bowl. Season with salt and black pepper.

GARNISH

• Place the fresh salmon cubes in the bottom of the pre-baked quiche crust. Add the leeks. Pour the egg mixture on top. 

BAKE

• Bake for 35-40 minutes at 200°C (fan oven, 390°F). If the quiche starts to blacken, cover with with aluminum foil.

Video

Notes

UPDATE: after making this recipe many times, I now recommend blind baking the quiche crust before adding the filling to avoid a soggy bottom. 👍

Nutrition

Calories: 627kcalCarbohydrates: 42gProtein: 24gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 265mgSodium: 434mgPotassium: 575mgFiber: 2gSugar: 4gVitamin A: 2363IUVitamin C: 8mgCalcium: 103mgIron: 4mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!