Name: Smoked Salmon and Leek Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 1 sheet shortcrust pastry; 200g smoked salmon, sliced; 2 medium leeks, trimmed and finely sliced; 1 tablespoon olive oil or butter; 4 large eggs; 1 cup (250ml) heavy cream; 1/2 cup (125ml) whole milk; 1 cup (100g) grated Gruyère or cheddar cheese; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon chopped fresh dill (optional)

Why You’ll Love Smoked Salmon and Leek Quiche Recipe

This quiche is wonderfully versatile and ideal for both casual meals and entertaining. The smoky salmon adds depth and richness, while the softened leeks bring a subtle sweetness that complements the creamy egg base. Fresh herbs, lemon zest, and capers brighten the flavor, giving each bite a fresh and vibrant finish.

Because it’s crustless, there’s no need to worry about pastry preparation, which saves time and reduces carbs without sacrificing flavor. It can be served warm, at room temperature, or chilled, making it perfect for meal prep or gatherings. It also slices beautifully, making it easy to portion and serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

125 g smoked salmon, chopped
1 large leek, washed thoroughly and thinly sliced
25 g butter, plus extra for greasing
1 1/2 cups grated cheddar cheese
1/3 cup self-raising flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large eggs
1 1/2 cups full cream milk
1 tablespoon fresh dill, finely chopped
3 teaspoons baby capers, rinsed and drained
1 teaspoon prepared horseradish
Finely grated zest of 1 lemon
1/3 cup fresh chives, finely sliced

Directions

Preheat your oven to 200°C (390°F). Lightly grease a 25 cm (10-inch) pie dish with butter and set aside.

In a frying pan over medium heat, melt the butter. Add the sliced leek and cook gently for about 3–4 minutes until softened but not browned. Remove from heat and allow to cool slightly.

In a large mixing bowl, combine the smoked salmon, grated cheese, and softened leeks. Sprinkle over the flour and gently toss everything together to coat evenly. Spread this mixture evenly across the base of the prepared dish.

In another bowl, whisk together the eggs, milk, salt, pepper, horseradish, lemon zest, dill, capers, and chives until well combined and smooth.

Carefully pour the egg mixture over the salmon and leek mixture in the dish. Make sure the ingredients are evenly distributed.

Bake in the preheated oven for approximately 40 minutes, or until the quiche is golden on top and set in the center. A knife inserted in the middle should come out clean.

Allow the quiche to rest for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 8 people.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

It’s an ideal make-ahead dish since it holds its texture and flavor well after cooling.

Variations

You can easily customize this quiche to suit your preferences or what you have on hand.

For a different cheese profile, try Gruyère, Swiss, or a mild goat cheese instead of cheddar. Each will bring a slightly different depth of flavor.

If you prefer a traditional version, you can bake the filling in a pre-cooked pastry shell for a classic quiche presentation.

To add more vegetables, consider sautéed spinach, mushrooms, or finely diced zucchini. Just be sure to cook and drain them well to avoid excess moisture.

For a dairy-free option, substitute the milk with an unsweetened plant-based alternative and use a dairy-free cheese.

You can also replace smoked salmon with cooked fresh salmon for a milder flavor.

Storage/Reheating

Store leftover quiche covered in the refrigerator for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, place slices in a preheated oven at 160°C (320°F) for about 10–15 minutes, or until warmed through. You can also enjoy it cold straight from the fridge.

Avoid microwaving if possible, as it may affect the texture of the custard.

FAQs

Can I make this quiche ahead of time?

Yes, this quiche is perfect for making ahead. You can prepare it a day in advance and store it in the refrigerator until ready to serve.

Do I have to use self-raising flour?

Self-raising flour helps give the quiche a slightly lighter texture. If you only have plain flour, you can use it, though the texture may be slightly denser.

Can I use hot-smoked salmon instead?

Yes, hot-smoked salmon works well and provides a slightly firmer texture and deeper smoky flavor.

How do I properly clean leeks?

Slice the leek first, then rinse the slices thoroughly under cold water to remove any trapped dirt between the layers.

Can I make this recipe gluten-free?

Yes, substitute the self-raising flour with a gluten-free flour blend that includes a raising agent.

What’s the best way to know when the quiche is done?

The center should be set but slightly springy. A knife inserted in the middle should come out clean without liquid egg.

Can I serve this quiche cold?

Absolutely. It tastes delicious cold and is ideal for picnics or packed lunches.

Why is my quiche watery?

Excess moisture from vegetables can cause this. Always sauté vegetables and allow them to cool before adding to the mixture.

Can I add extra herbs?

Yes, parsley, thyme, or tarragon would complement the flavors beautifully.

What should I serve with smoked salmon and leek quiche?

A crisp green salad, roasted vegetables, or a simple tomato salad pair wonderfully with this dish.

Conclusion

Smoked Salmon and Leek Quiche is a refined yet simple dish that delivers exceptional flavor with minimal effort. The creamy custard, smoky salmon, and sweet leeks create a perfect balance, while fresh herbs and lemon zest add brightness. Whether you’re preparing it for brunch, a light dinner, or entertaining guests, this versatile quiche is sure to become a favorite in your recipe collection.