Leek and Salmon Quiche
Leek and Salmon Quiche: An Easy and Delicious Savory Tart
Quiches and savory tarts are some of my favorite dishes for just about any occasion! They’re easy to make, perfect for a simple lunch or dinner, and endlessly versatile depending on the season and what’s in the fridge. They’re also great for meal prep: any leftovers make an easy lunch the next day, especially with a fresh green salad on the side.
For this Leek and Salmon Quiche recipe, I’ve paired two ingredients that work beautifully together: tender leeks and salmon. The result is a rich, creamy quiche with a soft, flavorful filling that the whole family will love. It was a hit at my house, with both kids and adults!
For the crust, I used my go-to recipe: a simple homemade butter-free pastry. It’s the one I make almost every time, and I love how easy it is to prepare. The filling is just as straightforward! I gently cook the sliced leeks until soft and tender, then spread them over the crust and add chunks of salmon. Fresh or smoked salmon both work well, so you can use whichever you prefer or have on hand. Finally, I pour over a mixture of beaten eggs and cream, with a handful of chopped fresh herbs. Chives and dill are my favorites! Once assembled, the quiche goes straight into the oven.
This salmon and leek quiche is delicious served warm, straight from the oven, but it’s just as good at room temperature or cold the next day. Serve it with a green salad for an easy, satisfying meal, or cut it into smaller slices for a brunch spread, buffet, or picnic. It’s a simple, family-friendly recipe that’s always worth having in your collection!
Leek and Salmon Quiche Recipe
What ingredients do you need to prepare this quiche at home?
- leek whites
- fresh or smoked salmon
- a bunch of chives and/or dill, according to your preference
- fresh eggs
- liquid cream
- a knob of butter
- a pinch of nutmeg
- salt and pepper
- for the pie crust: flour, oil, lukewarm water, salt
Other savory recipe ideas you might enjoy:
Leek and Salmon Quiche
Ingredients
For the pie crust
- 220 g of flour
- 7 cl of oil
- 7 cl of lukewarm water
- 1 pinch of salt
For the filling
- 3 leek whites
- 300 g fresh salmon
- 1 bunch of chives and/or dill
- 4 fresh eggs
- 25 cl liquid cream
- A knob of butter
- A pinch of nutmeg
- Salt and pepper
Instructions
For the pie crust
- In a mixing bowl, combine the flour, oil, water, and a pinch of salt.
- Mix quickly until a uniform ball of dough forms.Be careful to mix as little as possible so that the dough does not become too firm and retains its crispiness; pie dough should not be kneaded. As soon as the ball has formed, it is ready.If the dough is too sticky, add a little more flour; if it is too dry, add a little more water.
- Lightly flour your work surface, roll out the dough, and place it into your tart pan. Prick the bottom of the dough with a fork.
For the leek fondue
- Rinse the leeks under water.Trim the leeks, keeping only the white parts and the tender green parts. Wash them thoroughly and slice them thinly.
- In a large sauté pan, melt the butter and add the sliced leeks. Season with salt and pepper, and add the grated nutmeg. Stir to combine.Cover and cook over low heat for 15 minutes, stirring occasionally.Spread the mixture over your tart crust.
For the filling
- Preheat your oven to 180°C (350°F).
- Cut the salmon into cubes and arrange them over the leeks in the tart.
- In a mixing bowl, whisk together the eggs, cream, and chopped fresh herbs.Season with salt and pepper, then pour the egg-and-cream mixture over the tart.
- Place on a rack-ideally in the lower part of the oven—and bake for 30 to 40 minutes at 180°C (350°F).
