Fresh Salmon and Leek Quiche

4.9 of 52 votes
Prep time: 15 minutes
Cook time: 43 minutes
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Zoom on a  slice of Fresh Salmon and Leek Quiche

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. 
Zoom on a  slice of Fresh Salmon and Leek Quiche

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). 
Zoom on a shortcrust pastry
  • 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).
Zoom on a shortcrust pastry with fresh salmon
  • 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. 
Zoom on a shortcrust pastry with fresh salmon and leeks
  • GARNISH: Place the fresh salmon cubes in the bottom of the pre-baked quiche crust. Add the leeks. Pour the egg mixture on top. 
Zoom on a Fresh Salmon and Leek Quiche uncooked
  • BAKE: Bake for 35-40 minutes at 180°C (fan oven, 350°F). If the quiche starts to blacken, cover with with aluminum foil.
Zoom on a Fresh Salmon and Leek Quiche

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

Click on the stars to rate!

4.9 of 52 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
Cook Time 43 minutes
Course Main course
Cuisine French
Servings 6
Calories 627 kcal

Equipment

  • Quiche pan 32 cm / 12 inch

Ingredients
 
 

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
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11 Comments

  1. 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.

  2. 3 stars
    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?

    1. 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.😃

  3. Loved this – super easy to make and assemble. Cheated with thawed store bought shortcrust pastry and still turned out amazing. Thank you!

  4. 5 stars
    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 😘