Hey y’all! If you’re looking for a dish that’s creamy, savory, and sure to impress at any gathering, this Fresh Salmon and Leek Quiche is your new go-to recipe. It’s packed with tender salmon, sweet leeks, and a rich custard, all nestled in a flaky pastry crust—making it perfect for brunch, a light lunch, or even a fancy dinner party. Let’s get cooking!
Why You’ll Love This Fresh Salmon and Leek Quiche
- It balances rich, creamy texture with the freshness of salmon and leeks.
- The recipe is easy to customize for different dietary needs and flavors.
- Perfect for meal-prepping—tastes just as good reheated!
- It’s an elegant addition to brunch, lunch, or dinner tables.
- Each bite bursts with flavor and satisfying, wholesome ingredients.
Ingredients for Fresh Salmon and Leek Quiche
- 1 ready-made 9-inch pie crust (or homemade, if you prefer)
- 6 oz fresh salmon fillet, skinless and boneless
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup grated Gruyère or Swiss cheese
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh lemon zest (optional, for serving)
How to Make Fresh Salmon and Leek Quiche
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim any excess and prick the bottom with a fork. Line with parchment paper and fill with pie weights or beans. Blind bake for 12 minutes, remove weights, and bake for another 5 minutes until lightly golden.
Step 2: Cook the Salmon and Leeks
While the crust is baking, heat olive oil in a skillet over medium heat. Add sliced leeks and sauté for 4-5 minutes until softened and fragrant. Push leeks to the side, add salmon, season with a pinch of salt, and cook 2-3 minutes per side until just cooked through. Flake the salmon into bite-sized pieces.
Step 3: Make the Custard
In a large bowl, whisk together the eggs, heavy cream, milk, cheese, dill, salt, and pepper until smooth and well combined.
Step 4: Assemble the Fresh Salmon and Leek Quiche
Spread the sautéed leeks and flaked salmon evenly over the pre-baked crust. Pour the custard mixture on top. Use a spatula to gently distribute the filling.
Step 5: Bake!
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is just set and the top is golden. Cool for 10-15 minutes before slicing. Garnish with lemon zest if desired.
Notes for the Best Fresh Salmon and Leek Quiche
- For deeper flavor, try roasting the salmon in advance. Here’s a guide on cooking salmon perfectly.
- Leeks need thorough cleaning—cut lengthwise and rinse under running water to remove grit.
- For a gluten-free version, use a gluten-free pie crust like those described in this gluten-free crust recipe.
Fresh Salmon and Leek Quiche Variations
- Spinach & Feta: Swap salmon for baby spinach and feta cheese.
- Smoked Salmon: Use smoked salmon instead of fresh for a bold flavor twist.
- Vegetarian: Omit salmon and add sautéed mushrooms or asparagus for a veggie-packed version.
Required Equipment for Fresh Salmon and Leek Quiche
- 9-inch tart or pie pan
- Large mixing bowl
- Whisk
- Nonstick skillet
- Parchment paper & pie weights/beans
- Sharp knife
Storage Instructions for Fresh Salmon and Leek Quiche
Store leftover quiche, covered, in the refrigerator for up to 3 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Reheat gently at 325°F (163°C) until warmed through.
Suggested Pairings for Fresh Salmon and Leek Quiche
- Crisp green salad tossed in lemon vinaigrette
- Lightly chilled Sauvignon Blanc or sparkling rosé
- Fresh fruit platter for a brunch spread
- Toasted sourdough bread on the side
Pro Tips for Perfect Fresh Salmon and Leek Quiche
- Let the quiche cool for about 15 minutes before slicing for clean, neat slices.
- Use heavy cream for extra richness, as explained in this quiche technique guide.
- Don’t overbake—quiche should jiggle slightly in the center when done, as it will set as it cools.
Fresh Salmon and Leek Quiche FAQ
- Can I use canned salmon?
Yes, but fresh salmon yields the best flavor and texture; if using canned, drain thoroughly and remove any bones or skin. - What other cheeses can I use?
Cheddar, goat cheese, or fontina all work beautifully in this quiche recipe. - Can I make the quiche ahead of time?
Absolutely! Prep and bake as directed, then refrigerate and reheat gently before serving for best results.
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 1 hour 5 minutes
Ingredients
- 1 sheet of ready-made shortcrust pastry
- 200 g fresh salmon fillet, skinless and boneless
- 2 medium leeks, cleaned and thinly sliced
- 3 large eggs
- 200 ml heavy cream
- 100 ml whole milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
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1Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a 23 cm (9-inch) tart pan. Trim the edges and prick the base with a fork.
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2Blind bake the pastry for 10 minutes using parchment paper and baking weights. Remove the weights and bake for an additional 5 minutes until lightly golden.
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3Meanwhile, heat olive oil in a skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until soft but not browned.
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4Cut the salmon into bite-sized pieces. Evenly distribute the sautéed leeks and salmon pieces over the baked pastry crust.
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5In a bowl, whisk together eggs, cream, milk, salt, pepper, and dill. Pour the mixture over the salmon and leeks in the crust.
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6Bake the quiche for 25-30 minutes, or until the filling is set and the top is lightly golden. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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