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Fresh Salmon and Leek Quiche

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4.9 of 51 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
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!