Salmon quiche with leek and Gruyere cheese

    1 hour 25 min

    For this salmon quiche, you can use smoked salmon or cooked salmon fillet so it's also a great recipe to use up salmon leftovers.

    1 person made this

    Makes: 2 quiches

    • 1 tablespoon olive oil
    • 5 stalks leeks (white part only), washed thoroughly and sliced thinkly
    • 1 double shortcrust pastry for savoury pies, ready made or homemade (see footnote)
    • 1 tablespoon prepared mustard
    • 400g salmon (smoked salmon or cooked salmon), diced
    • 5 eggs
    • 300ml double cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 heaped teaspoon minced fresh dill
    • 200g grated Gruyere cheese

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat oil in a frying pan and fry leeks till soft, about 10 minutes, stirring often. Let cool.
    3. Meanwhile grease 2 tart or quiche tins and line with shortcrust pastry, then fill with pie weights or dried beans. Pre-bake in the preheated oven for 15 minutes. Remove pie weights and let cool.
    4. Brush the pre-baked pastry with mustard. Add a layer of leeks then the salmon. Finish with a layer of leeks which will prevent the salmon from drying out.
    5. In a bowl whisk eggs, cream, salt, pepper, dill and 3/4 of the cheese. Distribute equally among the two tins and sprinkle with the remaining cheese.
    6. Bake in the preheated oven for 40 minutes.

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