Smoked salmon and leek quiche

Smoked salmon and leek quiche


12 people made this

About this recipe: Leeks and smoked salmon combine to create an elegant and scrumptious quiche that can be served hot or cold for a variety of occasions.


Serves: 12 

  • For the pastry
  • 100g butter
  • 200g plain flour
  • 1 egg
  • 2 tablespoons milk
  • 1 pinch salt
  • For the filling
  • 1kg leeks
  • 2 tablespoons butter
  • 4 eggs
  • 6 tablespoons crème fraîche
  • 200g smoked salmon, cut in strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pinch ground nutmeg
  • 1 teaspoon lemon juice

Prep:40min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr40min 

    For the pastry:

  1. Preheat the oven to 200 C / Gas 6. Grease a 26cm springform or loose-bottomed tart tin.
  2. Rub the butter into the flour until it resembles breadcrumbs. Add the egg, milk and salt and knead into a pastry dough. Wrap the pastry in cling film and chill in the fridge for 30 minutes.
  3. For the filling:

  4. Cut off the dark green leaves of the leeks and discard. Slice the leeks lengthways into long strips.
  5. In a large frying pan, melt the butter and cook and stir the leeks for about 6 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  6. Roll out the pastry into a circle on a lightly floured surface and line the bottom and the sides of the prepared springform or tart tin.
  7. In a bowl, whisk together eggs and crème fraîche. Add the leeks and the salmon and season with salt, pepper, nutmeg and lemon juice. Pour the filling into the pastry-lined tin.
  8. Bake in the preheated oven for 30 to 35 minutes, until quiche is firm. Remove from the oven and enjoy warm or allow to cool before serving.

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