Quiche with leek and smoked salmon

Quiche with Leek and Smoked Salmon – Elegant and Flavorful

A quiche with leek and smoked salmon is a perfect balance of creamy custard, delicate smoked fish, and sweet, tender leeks in a crisp pastry shell. This savory tart is ideal for brunch, lunch, or a light dinner and impresses both family and guests. With its rich, layered flavors and beautiful presentation, it is an elegant yet approachable dish for any occasion.

Using fresh ingredients and simple preparation, this recipe delivers a quiche that is tender, flavorful, and visually appealing.

Ingredients

For the Pastry

200 g (7 oz) all-purpose flour
100 g (3.5 oz) unsalted butter, cold and diced
1 egg
2–3 tablespoons cold water
Pinch of salt

For the Filling

2 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and thinly sliced
150 g (5 oz) smoked salmon, cut into small pieces
3 large eggs
200 ml (¾ cup) heavy cream
100 ml (⅓ cup) milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon freshly grated nutmeg
Optional: 50 g (1.7 oz) grated cheese (Gruyère or cheddar)

Time and Temperature

Preparation Time: 25 minutes
Cooking Time: 35–40 minutes
Total Time: 1 hour

Oven Temperature

190°C (375°F)

Step-by-Step Instructions

Step 1: Prepare the Pastry

In a large bowl, combine flour and salt.
Add cold diced butter and rub with fingertips until the mixture resembles coarse breadcrumbs.
Add the egg and 2 tablespoons of cold water. Mix gently to form a dough.
Wrap in plastic and chill in the refrigerator for 15–20 minutes.

Step 2: Blind Bake the Crust

Roll out the pastry to fit a 23 cm (9-inch) tart pan.
Line the pan with the pastry and prick the base with a fork.
Cover with parchment paper and fill with baking beans or rice.
Bake at 190°C (375°F) for 10–12 minutes, then remove parchment and beans and bake for another 5 minutes until lightly golden.

Step 3: Cook the Leeks

Melt butter in a skillet over medium heat.
Add sliced leeks and cook gently for 5–7 minutes, until soft and slightly sweetened.
Remove from heat and allow to cool slightly.

Step 4: Prepare the Custard

In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth.

Step 5: Assemble the Quiche

Spread the cooked leeks evenly over the blind-baked pastry.
Scatter smoked salmon pieces on top.
Optional: sprinkle grated cheese over the filling.
Pour the custard mixture gently into the tart, ensuring it fills all spaces.

Step 6: Bake the Quiche

Bake at 190°C (375°F) for 25–30 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and allow to cool for 5–10 minutes before slicing.

Serving Suggestions

Serve warm or at room temperature with a simple green salad.
Pair with a light white wine, such as Sauvignon Blanc or Chardonnay.
Ideal for brunch, afternoon tea, or a light lunch.

Storage and Reheating

Store leftover quiche in the refrigerator for up to 2–3 days.
Reheat slices gently in a preheated oven at 160°C (320°F) for 10 minutes.
Avoid microwaving if you want to maintain the crisp pastry texture.

Tips for Best Results

Ensure leeks are thoroughly cleaned to remove grit.
Use high-quality smoked salmon for the best flavor.
Blind baking the crust prevents sogginess from the custard.
Do not overfill with custard; leave a small margin to avoid spillage.
Nutmeg adds warmth but can be adjusted to taste.

Variations

Cheese Lovers: Add a mix of Gruyère and Parmesan for extra flavor.
Herbal Twist: Add fresh dill or chives to complement the salmon.
Vegetarian Version: Replace salmon with sautéed mushrooms or roasted red peppers.

Conclusion

Quiche with leek and smoked salmon is a versatile, elegant dish that combines tender pastry, creamy custard, and rich flavors of smoked fish and sweet leeks. It’s perfect for entertaining or elevating a simple meal at home. With a few careful steps and quality ingredients, this quiche delivers a restaurant-quality experience in your own kitchen.