Smoked salmon and leek quiche

    1 hour 40 min

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

    32 people made this

    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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    Reviews in English (1)


    I made this recipe for lunch but unfortunately I found it rather heavy and the long strips of leeks were very difficult to cut through. If I made it again I would add either some milk or cream or soft cheese to lighten it and cut the leeks in small slices or use chopped spring onions instead.  -  27 Jul 2017