Salmon Quiche is delicious with fresh salmon, but it’s truly next-level with classic smoked salmon. This recipe brings together everything we love about a savory bake—flaky puff pastry, buttery leeks, rich smoked salmon, and a silky, creamy custard—all in one incredibly simple and satisfying dish. With just a handful of ingredients and minimal prep, this crowd-pleasing quiche is perfect for a cozy brunch, a light dinner, or as a make-ahead dish for entertaining. Bonus: it’s ready in about an hour and tastes just as good at room temperature as it does warm.
Salmon Quiche Ingredients
This delicious smoked salmon quiche recipe calls for simple, flavorful ingredients that work together beautifully:
- Puff pastry – Store-bought, refrigerated puff pastry makes this quiche a breeze. No need to make crust from scratch!
- Leeks – Sautéed until tender, they bring a delicate, sweet onion flavor.
- Smoked salmon – Rich, savory, and a perfect pairing with eggs and cream.
- Eggs & cream – The classic custard base for a silky, creamy texture.
- Cheese – Comté or Gruyère brings nutty depth. Either one melts beautifully.
- Dijon mustard – A secret layer of tangy flavor under the filling.
- Chives – For a fresh, slightly oniony finish.
TIP: Not a puff pastry fan? Use a homemade quiche dough or a store-bought shortcrust (Mürbeteig) pastry base for a more classic tart-style version.
How to Make Salmon Quiche (So Easy, But Fancy!)
This smoked salmon quiche might look like something you’d order at a chic little café, but trust me, it’s a total breeze to make at home. Here’s how to pull it off:
- Sauté your leeks in butter until soft and sweet—let them cool while you prep everything else.
- Line your round quiche or tart pan with puff pastry, gently pressing it into the edges. Trim any excess and patch up any gaps—it doesn’t need to be perfect!
- Add layers of flavour: start with a swipe of Dijon mustard, then pile on the leeks, salmon, and cheese.
- Whisk your eggs and cream, season it well, and pour the custardy mixture over the filling.
- Bake until golden and set, then let it cool for a few minutes so everything settles before slicing into those rich, savoury wedges.
That’s it! A no-stress, brunch-worthy quiche that’s as elegant as it is easy.
Scroll down to the recipe card for exact quantities and baking instructions.
Why This Salmon Quiche Belongs in Your Recipe Rotation
This smoked salmon quiche strikes that perfect balance of elegant and effortless—just the kind of recipe we all need more of. Here’s why it’s one you’ll want to make again and again:
- Impressive, yet incredibly easy. Puff pastry keeps things simple, while the finished dish looks like it came straight out of a French café.
- Perfect for any moment. Whether it’s brunch with friends or a cozy dinner, this quiche fits right in.
- Great for prepping ahead. It tastes just as delicious the next day—maybe even better.
- Decadent, but not over-the-top. Smoky salmon, tender leeks, and creamy custard make each bite rich and comforting.
- Totally versatile. Swap in regular salmon (no need to cook it first!), toss in some spinach, or experiment with your favourite cheese.
What to Serve with Salmon Quiche
Whenever I make this salmon quiche, I like to keep things simple and classic—just like you’d find in a cozy French bistro. A light green salad with crisp lettuce, arugula, or mâche, tossed in a zippy French vinaigrette, is my go-to side. It’s fresh, bright, and balances the richness of the quiche beautifully. In summer, I sometimes switch it up with a simple tomato salad or a zucchini ribbon salad for something a little more seasonal. And if there’s a chilled glass of white wine involved? Even better.
Craving more quiche? Try one my Roasted Carrot and Beetroot Quiche with Goat’s Cheese, or a Crustless Quiche with Spinach, Prosciutto and Mushroom version, or a Quiche with Greens & Feta.
Salmon Quiche
Ingredients
- 1 package refrigerated puff pastry (270–300 g)
- 1 leek, white and light green part only, halved lengthwise and thinly sliced
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 3 large eggs
- 200 ml heavy cream (35% fat)
- sea salt and freshly ground black pepper, to taste
- 200 g smoked salmon, cut into bite-sized pieces
- 90 g Comté or Gruyere cheese, shredded
- 2 tablespoons fresh chives, chopped
Optional:
- 1 egg, lightly beaten (for egg wash)
Method
-
Cook the Leeks: Start by cooking the leeks so they have time to cool before assembly. In a skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring often, until soft (about 5 minutes). Remove from heat and set aside to cool.
-
Preheat Oven & Prepare the Pastry: Preheat the oven to 400°F / 200°C (top/bottom heat). Grease a deep 24 cm ceramic tart or quiche dish with butter. Roll out the puff pastry and press it into the dish, trimming any overhang and patching where needed.
-
Assemble the Filling: Spread the Dijon mustard evenly over the base of the pastry using the back of a spoon. Layer the cooled leeks over the mustard, then scatter the salmon on top. Sprinkle evenly with shredded cheese.
-
Prepare the Custard: In a bowl, whisk together eggs and cream until well-combined. Season well with salt and pepper.
-
Fill & Finish: Pour the custard evenly over the filling. Sprinkle with chopped chives and gently press them into the surface with the back of a spoon. Lightly season the top with more salt and pepper. If desired, brush the pastry edges with the egg wash (optional).
-
Bake the Quiche: Bake in the preheated oven for 35–40 minutes, or until the quiche is set and golden brown. If the crust begins to brown too quickly, cover with foil during the last 10–15 minutes.
-
Cool & Serve: Let rest for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Notes
- Leftovers? This quiche keeps well in the fridge for 3-4 days. Reheat gently or enjoy it at room temperature.
- Bakeware choice: I use a deep ceramic quiche dish (24 cm diameter, 5 cm deep), but a standard pie plate or ovenproof cast-iron skillet works too. Just make sure your dish holds about 1.15 liters.
- Crust options: Not into puff pastry? You can also use a store-bought or homemade quiche or pie crust for a more classic tart feel.
- Using fresh salmon: Prefer a milder flavor? You can easily swap the smoked salmon for raw salmon fillet. Just remove the skin, cut it into bite-sized cubes, and add it directly to the filling—no need to pre-cook. It will bake perfectly in the oven and give the quiche a more delicate taste compared to the smoky richness of smoked salmon.
- How to tell it’s done: The quiche should be puffed, golden, and just set in the center when gently shaken. If the crust edges start browning too quickly, loosely cover them with foil.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Salmon Quiche recipe?
Did you try this Salmon Quiche recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Smoked Salmon Quiche recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
