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 minutesmins
Cook Time 43 minutesmins
Course Main course
Cuisine French
Servings 6
Calories 627kcal
Equipment
Quiche pan 32 cm / 12 inch
Ingredients
For the shortcrust pastry
250gflour
125gbutterat room temperature
60mlof cold water
3gsalt
For the quiche
4leeks
400gfresh salmon
5eggs
1bunch of dill
250mlof liquid cream
1pinchof nutmeg
Salt
Pepper
1knob 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. 👍