Smoked Salmon And Leek Quiche Recipe

Name: Smoked Salmon And Leek Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcrust Pastry; 2 1/4 cups plain white flour (335g); 250 g chilled unsalted butter, chopped; 1 egg yolk; 1/4 teaspoon white wine vinegar; 20 ml milk; Filling; 2 tablespoons olive oil; 2 medium sized leeks; 200 g sliced smoked salmon; 200 g gruyere cheese, grated; 300 ml whipping cream; 4 large eggs; fresh ground black pepper; 1 -2 tablespoon fresh dill, finely chopped; salt, to taste

Servings: persons

Shortcrust Pastry
2 1/4 cups plain white flour (335g)
250 g chilled unsalted butter, chopped
1 egg yolk
1/4 teaspoon white wine vinegar
20 ml milk
Filling
2 tablespoons olive oil
2 medium sized leeks
200 g sliced smoked salmon
200 g gruyere cheese, grated
300 ml whipping cream
4 large eggs
fresh ground black pepper
1 -2 tablespoon fresh dill, finely chopped
salt, to taste

1
Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
2
Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes.
3
Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge.
4
Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
5
In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
6
Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly.
7
Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
8
Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.

1506

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Shortcrust Pastry, 2 1/4 cups plain white flour (335g), 250 g chilled unsalted butter, chopped, 1 egg yolk, and more.

Yes, Smoked Salmon And Leek Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon And Leek Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions