Recipe: Salmon and Leek Quiche

While I do have a perfectly good quiche recipe already posted, this combination of things is completely out of this world and deserves it’s own recipe. Also in this one I used the shortcut of freezer puff pastry which creates a light vehicle for this but you can make your own crust or even use a pie crust if that’s how you want to do it.

Salmon and Leek Quiche
Serves 6
  1. 1 sheet frozen puff pastry
  2. 1 pound leeks, sliced thin
  3. 6 ounce salmon, no skin, cubed
  4. 5 large eggs
  5. 1/2 cup milk
  6. 1/2 cup cream
  7. 1 teaspoon salt
  8. 1teaspoon black pepper
  9. 2 tablespoons soft cheese (cheese cheese, goat cheese, etc.)
  10. 2 tablespoons dill, chopped fine
  1. Preheat oven to 375°F.
  2. In a large bowl, whisk together eggs, milk, cream, salt, and pepper then add cheese and stir until mostly smooth.
  3. Roll out the puff pastry to fit your baking dish (I used a 9" tart pan). Press dough against the sides and remove the excess dough.
  4. Spread leeks across the bottom of the dough, top with the salmon and then pour the egg mixture over the top. Sprinkle dill on top.
  5. Bake for 30-40 minutes, until the center is firm and the crust is golden brown.
Adapted from Things I Made Today
Mab Made Food

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