Description
A creamy and savory smoked salmon and leek quiche with a flaky pastry crust, perfect for brunch, lunch, or a light dinner. The delicate sweetness of leeks pairs beautifully with rich smoked salmon and a smooth egg custard filling.
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)
Instructions
- Preheat oven to 180°C (350°F).
- Line a 9-inch (23cm) tart pan with the shortcrust pastry. Trim edges and prick the base with a fork. Blind bake for 10 minutes, then remove and set aside.
- Heat olive oil or butter in a pan over medium heat. Add sliced leeks and sauté for 5–7 minutes until soft. Set aside to cool slightly.
- In a large bowl, whisk together eggs, cream, milk, salt, and pepper until well combined.
- Spread cooked leeks evenly over the pastry base. Arrange smoked salmon pieces on top and sprinkle with grated cheese and dill if using.
- Pour the egg mixture gently over the filling.
- Bake for 30–35 minutes or until the center is set and lightly golden on top.
- Allow to cool for 10–15 minutes before slicing and serving.
Notes
- Blind baking helps prevent a soggy crust.
- You can substitute cream with half-and-half for a lighter texture.
- Allow the quiche to rest before slicing for cleaner cuts.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 190mg
