- Dish type
- Pies and tarts
- Savoury pies and tarts
- Fish pie
- Smoked fish pie
Leeks and smoked salmon combine to create an elegant and scrumptious quiche that can be served hot or cold for a variety of occasions.
29 people made this
- For the pastry
- 100g butter
- 200g plain flour
- 1 egg
- 2 tablespoons milk
- 1 pinch salt
- For the filling
- 1kg leeks
- 2 tablespoons butter
- 4 eggs
- 6 tablespoons crème fraîche
- 200g smoked salmon, cut in strips
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 pinch ground nutmeg
- 1 teaspoon lemon juice
MethodPrep:40min ›Cook:30min ›Extra time:30min chilling › Ready in:1hr40min
- Preheat the oven to 200 C / Gas 6. Grease a 26cm springform or loose-bottomed tart tin.
- Rub the butter into the flour until it resembles breadcrumbs. Add the egg, milk and salt and knead into a pastry dough. Wrap the pastry in cling film and chill in the fridge for 30 minutes.
- Cut off the dark green leaves of the leeks and discard. Slice the leeks lengthways into long strips.
- In a large frying pan, melt the butter and cook and stir the leeks for about 6 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- Roll out the pastry into a circle on a lightly floured surface and line the bottom and the sides of the prepared springform or tart tin.
- In a bowl, whisk together eggs and crème fraîche. Add the leeks and the salmon and season with salt, pepper, nutmeg and lemon juice. Pour the filling into the pastry-lined tin.
- Bake in the preheated oven for 30 to 35 minutes, until quiche is firm. Remove from the oven and enjoy warm or allow to cool before serving.
For the pastry:
For the filling:
Reviews & ratingsAverage global rating:(12)
Reviews in English (1)
I made this recipe for lunch but unfortunately I found it rather heavy and the long strips of leeks were very difficult to cut through. If I made it again I would add either some milk or cream or soft cheese to lighten it and cut the leeks in small slices or use chopped spring onions instead.-27 Jul 2017
Crustless smokedsalmon, leek & mushroom
No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche.
Step by Step Instructions
Preheat the oven to 190C. Gently heat the coconut oil in a saucepan and sauté the leek until it begins to soften. Add the mushrooms and after a minute or two, stir in the red pepper and cook for 3-4 minutes. Just before taking off the heat, add the thyme.
Crumble the salmon in an ovenproof pie dish. Cover with the cooked vegetables and sprinkle with the goat’s cheese.
Whisk together the eggs, milk, mustard and cayenne pepper. Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
Bake for 35-50 minutes. Start checking after half an hour. If the quiche is getting too brown but the middle is too liquid, cover with foil. When done, the centre will still be a bit loose, but will continue cooking for 5 minutes out of the oven.
Smoked Salmon Quiche
Deep Dish Smoked Salmon Quiche with Dill. I could almost smell the smoked salmon when I found this recipe in a Quick and Easy Paula Deen’s magazine. So when I saw smoked salmon on sale the deal was sealed. I picked up the salmon and carton of half and half and planned to make it for dinner the next night.
Life got in the way. Like two weeks worth. Tonight was the night I could make this quiche that has been on my mind. Except – well, I’ll tell you what I did and what Paula said I shoulda done.
She wanted me to roll two pie crusts from a package of refrigerated pie crusts together. We are on carb watch. One pie crust is enough. I prebaked it, but pricked it with a fork instead of using her pie weight or dried beans, neither of which I had. I didn’t have the Fontina cheese she wanted. But I did have a 6 cheese mix that included Fontina so that’s what I used. The carton of half and half only contained ¼ cup by now, so I added ½ cup 1 percent milk. She called for eight large eggs, but I only had medium eggs that were smallish so I used nine of them. I had a ceramic nine inch quiche pan we got for a wedding gift and used that instead of the nine inch diameter two inch high tart pan with the removable bottom she used. I looked at the quiche pan with cheese and salmon in it and at the bowl full of whisked eggs, seasoning and cream plus one percent milk. I took out about ¾ cup of cheese and poured the liquid into the quiche pan over the remaining cheese and salmon. It went in the oven very carefully on a rimmed cookie sheet and then I carefully sprinkled the ¾ cup of cheese back into the quiche. It all fit nicely! (To my surprise!)
And it turned out absolutely fabulous! (No surprise at all.) You can take just about any recipe and adapt it to what you have on hand and it will still be good. So good Wheels and Bytes had a fork duel for the last piece. At 3.5 grams of carbs and 19 grams of protein per serving — a nutritional winner!! Big plus!
I just hope Paula doesn’t want her recipe back real soon. It’s a little bent* and kebobbled right now.
*The recipe below is mostly hers – you’ll recognize my contributions.
Preheat oven to 375 degrees F.
Saute leeks in a little olive oil. When they begin to soften, add mushrooms. After a minute or two, add the peppers. Add a little salt, and cook for 3-4 minutes. Just before taking off heat, add the thyme.
Meanwhile, crumble salmon in pie plate. Cover with vegetables when done, and then sprinkle with the cheese.
Also meanwhile, blend eggs, milk (or other), mustard, cayenne or hot sauce, salt (about 1/2 teaspoon, but less if salmon is salty), and pepper. You can use an eggbeater or whisk, but a blender works really well.
Pour the egg mixture over the rest of the ingredients, and sprinkle with paprika.
Bake for 35-50 minutes. Start checking after half an hour. If it's getting too brown but the middle is too liquid, cover with foil.
When done, the center will still be a bit loose. Take it out of the oven or the rest will overcook. In 5 minutes, the center will be done.
Making the Quiche
You can find the recipe in French here.
Preheat oven to 410 degrees Fahrenheit.
Cut the roots and the green leaves off the leeks. Use only the white part of the leeks. Rinse the leeks in water. Cut a cross in the leeks to make sure the water rinses off all dirt. Slice the leeks.
In a skillet with butter, melt the leeks on low heat. Add 2 tablespoons of light cream. Season with salt, pepper, and nutmeg.
Fill the quiche crust with the leek and cream mixture.
Place slices of smoked salmon over the mixture.
In a large bowl, mix 6 tablespoons of milk, 2 tablespoons of light cream, 2 eggs, shredded cheese, salt, pepper, and nutmeg. Pour this mixture over the salmon slices.
Love this recipe! I think it actually serves 4. I substitute goat cheese for cream cheese. It's a favorite
I never made a frittata with cream cheese in it, the combination of everything was ah-mazing, my roommate who doesn't cook much asked for the recipe.
We made this and found it just. meh. Very average. Not lots of flavor, and there was something about the texture of the leeks that was off-putting. Boring. Definitely NOT going to be one of our standards.
Delicious. I doubled the recipe and made it in a larger pan. Don't put it under the broiler for more than 1 minute. I did. It was fine, but the salmon was more cooked than I like. I used neufchatel cheese. Still delicious and very simple. This is going to become one of my standards.
This is really delicious! The sweetness of the leeks is a perfect contrast to the smoked salmon. I used feta cheese and it was just right. I was afraid the salmon would dry out under the broiler, but it didn't.
This is delicious and has become a breakfast standard at our house.
I agree with a previous review that this is basically like an OK quiche without the crust. This was fine for a one-time weekday dinner. 8" skillet worked well for thickness, btw. I think goat cheese would've worked better, flavour-wise, than cream cheese.
Made this for gastronomically-challenged Nordic in-laws for brunch - ingredients are typically used in Scandinavian kitchens. Served on top of a slice of dark rye bread (rugbrød) with a dollop of creme fraiche and garnish with caviar and fresh sprig of dill. Big hit and will definitely do again for brunch, with or without guests.
Lovely recipe .. tripled (but just 2 TB. dill) + added 1/2 c. heavy cream - very popular with everyone.
This is the first frittata I've ever made. I'll be making more! This was easy and delicious, although I made some changes to use stuff I had on hand. I substituted chevre for the cream cheese (prefer it anyway) and left out the dill, which I forgot to buy. It still came out great. For a basic frittata recipe that you can play with, this is a great place to start. The only change in cooking instructions that I had to make was that I had to keep it under the broiler for 3-4 minutes.
A light, crisp tasting brunch dish. The flavours of the cream cheese and salmon really come through elegantly. Alter the pan size to make the frittata thicker or thinner. And as alway, make a day ahead so flavours can meld.
Delicious. Thought it tasted even better the next day cold. I had low-fat chunky cottage cheese on hand - which worked well. Also added another egg because my skillet was large and used more cheese than written. A great high protein meal.
I usually do not like eggs, but LOVED this - very flavorful. I had to broil it for
3 minutes instead of 1. Presents nicely.
This was a big hit Christmas morning, with everything bagels. I added a few more eggs, because my skillet was larger and after reading others comments. I also added a large dollop of sour cream, because I was out of cream cheese. It was perfect. The dill and smoked salmon were an awesome addition to a fritatta. (The eggnog french toast with cranberry/ apple compote from this site is also wonderful and easy!! Will be doing both again!)
Even my kids ate this one. I had some leftover lox I had made, and this was a great way to finish it! Note to Cook from Austin: Just because you didn't love it doesn't mean the rest of us are inflating our ratings. Maybe you just have different taste than the rest of the reviewers, or something didn't work out for you.
This is a great weeknight supper or weekend brunch dish. Simple and very satisfying. Everyone always loves these, and cutting them into wedges makes for a nicer presentation than scrambled eggs, or having to make individual omelets.
In a word, yummy! I made this fritta for dinner last week out of desperation for not going to the grocery store sooner! Definitely use a medium skillet. I overlooked this key instruction and my large nonstick was way too big! I compensated by adding two more eggs. I like my eggs fluffy/creamy, so I also added a quarter cup of whipping cream to the egg mixture. Freshly ground pepper is a must, and salt was not necessary as I used the entire 3 oz. package of salmon instead of the mere two ouncescalled for. Served with fresh fruit and toast with jam, this made for a fun weeknight meal and allowed me to put of the grocery store one more day! I will definitely make again, especially for a brunch! Happy cooking!
Think there might be some problems on this site with "grade inflation". This was ok. not great. Not sure its worth the time when an omlette would be much faster.
Nice combination of flavors. I think 'medium' sized skillet is key. Using a larger skillet resulted in a more desiccated final product, but still a good taste. Definitely will try this again.
Very easy and delightful recipe. I've made it twice now and it is so tasty. Make sure to add some fresh ground pepper--that is important. You might even add a bit of thyme or rosemary. Don't be afraid to let it puff and brown on the edges. It gives a MUCH nicer presentation than scrambled eggs--a "quiche" without the work of a crust. A mixed green salad with a rice wine and garlic vinaigrette plus a piece of sourdough toast really balance the meal.
For some reason this didn't ring my chimes as much as I expected. I added half as much again to all the ingredients to try to make it bigger and puffier, but it still just seemed kind of flat and so-so to me. A lot of work for the final product. Why not just make scrambled eggs with chopped salmon and dill?
I've made this frittata several times and it always gets rave reviews. I triple the recipe for brunch and leave out the salt as the smoked salmon is already quite salty.
Very good. I tripled it for six people, so it had to cook about three times as long.
This is the best frittata I have ever made or eaten. The cream cheese is like a delighful surprise.
This makes a wonderful Sunday brunch. My husband made it with shallots instead of leeks, and it turned out really good.
Smoked salmon and leek mini quiche
Smoked salmon and spring leeks are a great spring flavor combination for mini quiche. In these mini quiche, I use shredded hash brown potatoes as the base instead of the traditional pastry which also makes them gluten free.
Smoked salmon and leek mini quiche are tasty bites
This post contains affiliate links. See policy for disclosure.
By using a standard 12 cup non-stick muffin pan these smoked salmon and leek mini quiche are the perfect grab-and-go breakfast. Make a big batch and line them up on a bed of seasoned arugula for a delicious self-serve brunch item.
Leeks are from the allium family of vegetables. They are a mild tasting vegetable similar to a scallion. Other common allium vegetables include garlic, onions and shallots. A fair amount of dirt can get trapped inside a leek. Slit the leek part-way through all the way down the length of the mid-section. Then rinse it out under running water. This helps flush out any trapped dirt. For this recipe, dice up a mix of both the white and green section of the leek.
Smoked salmon, leek and Emmenthaler cheese are a tasty flavor combo
You can use any kind of lightly flavored smoked salmon for this quiche recipe. My favorite is a hardwood smoked Nova-style lox. Most Nova lox salmon comes in 3 oz packages. I used about half the package in this recipe. You can freeze the rest or pretty up your platter with the remaining pieces of salmon lox around them. Lemon and avocado oil dressed arugula is a perfect garnish.
A delicious breakfast or brunch dish
I learned how to make the custard for this quiche recipe when I took an advanced cooking class. This traditional custard is rich and delicious. The quiche can be served hot or at room temperature. Both are acceptable and taste equally good. While we often associate eggs with breakfast, smoked salmon and leek quiche also makes a great lunch or light dinner when served with a salad. It is pictured here with a simple arugula salad seasoned with a drizzle of avocado oil and a squeeze of lemon. The peppery flavor of the arugula pairs perfectly with the quiche and smoked salmon. There are so many wonderful flavor combinations and ways to make quiche. But this is definitely one of my favorites.
Mini quiche are super convenient, but if you’d like to make this dish as one traditional large quiche you certainly can. Instead, use a large pie-plate and bake it in the oven longer. Use the same ingredients, same steps. Make sure to rest the quiche about 10 – 15 minutes after it comes out of the oven before serving it so it has time to firm up.
I’d love to hear your thoughts on this recipe. Have you ever had smoked salmon in quiche before?
Smoked Salmon and Leek Quiche
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 60 g Gruyère cheese, cut in pieces (2 cm)
- 200 g plain flour, plus extra for dusting
- 100 g unsalted butter, cold, diced, plus extra for greasing
- 65 g water, ice cold
- ½ tsp fine sea salt
- 20 g unsalted butter, diced
- 30 g plain flour
- 250 g milk
- 1 tsp fine sea salt, or to taste
- 2 pinches ground black pepper, or to taste
- 2 large eggs
- 1000 g water
- 500 g leeks, cut in rounds (1 cm)
- 150 g smoked salmon, cut in strips (1 cm)
Puff Pastry Smoked Salmon Quiche With Goat Cheese19 Oct, 2018 Puff Pastry Smoked Salmon Quiche With Goat Cheese Joanne Rappos breakfast The easy smoked salmon quiche that's perfect for breakfast or dinner puff pastry, smoked salmon, salmon, goat cheese, quiche puff pastry, smoked salmon, salmon, goat cheese, quiche
This recipe came out of necessity to eat out all of the smoked salmon we had in the fridge. When you buy a Costco pack of it you get creative with it. Although really and truly my husband is quite happy eating it out of the package standing by the fridge. He does absolutely love it in quiche form as well and that is why I ended up making this quiche.
I have made it before with many variations but this is my go to one, and this was the first time I decided to actually measure things more accurately when making it. The base recipe of eggs and cream is pretty standard for most quiches but the add ins is where you can really shine creatively. You can go as wild as you want to as simple as you want. I love leeks in bakes and in quiches and that’s why I included them in this quiche. Leeks are similar in flavour to green onions expect a lot milder and also have a sweetness that green onions do not have. You can definitely substitute with a small bunch green onions though if you can’t get your hands on any leeks.
My husband was eating the smoked salmon on toast with goat cheese and that is why I decided to dollop goat cheese onto this quiche as I had some on hand. It adds a little tang and extra richness to the quiche We loved it but you can alternatively substitute with cream cheese or crumble feta over it instead also.
One of my favorite things about this recipe is that you can totally use store bought puff pasty for the base of the tart. What’s easier than that? Feel free to make some homemade if you like. I have a recipe for homemade on the blog that you can check out. But I always have some store bought puff pastry in the freezer and it’s totally perfect for dishes like this. There is no bling baking necessary. Both the filing and tart puff up quite a bit while baking but once the quiche is out of the oven and starts to rest, everything settles.
Quiches are classic and are always in fashion and already always loved on the breakfast table, brunch table and even the lunch or dinner table too! This would be the perfect dinner with a side salad and a glass of wine and so low effort. It’s the perfect thing to make for brunch as well as it is meat and eggs in one. There are so many fabulous filling combinations that you could use and I will definitely be experimenting with many more to come in the meantime this is a fabulous classic combo of flavours in a quiche and think that you will love it!!
Leek and smoked salmon tart with salad
On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes.
Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes.
Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown.
Reduce the oven temperature to 180C/360F/Gas 4.
Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool.
Place the cream, egg and egg yolk into a bowl and whisk to combine.
Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper.
Pour the leek mixture into the cooked pastry case.
Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely.
Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown.
For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well.
To serve, place a slice of tart onto each plate and place a portion of salad alongside.