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
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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.
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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.
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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.
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Prepare the Custard: In a bowl, whisk together eggs and cream until well-combined. Season well with salt and pepper.
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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).
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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.
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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.
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