Salmon and Leek Quiche

Salmon and Leek Quiche

If you like to treat yourself to a simple and delicious dish as much as I do, you will certainly appreciate this quiche with salmon and leeks. It is perfect in this season and will be ideal for an evening meal. And since it heats up easily, you’ll have some left over the next day for a quick lunch.

For the touch of originality, I add rosemary and salt-candied lemon. This one goes wonderfully with leek and salmon. It’s the little unexpected touch that makes all the difference and makes this simple quiche truly excellent.

For a complete meal, you can accompany this quiche with a seasonal salad, for example lamb’s lettuce.

Salmon and Leek Quiche:


110g butter
225g flour (T55)
75g water
1/2 tsp salt

In the bowl of a robot, put the butter cut into small pieces, the flour, the salt and the water.
Mix briefly. The dough should come together. Optionally, add an extra drizzle of water.

Place the dough on a lightly floured work surface and roll it out to the size of the circle (26/3.5) or the mould.
Fill the circle and keep cool.


3 white leeks
1 sprig of rosemary
1 salted lemon
400g of salmon
3 eggs
150 g full cream
150g milk
salt pepper
olive oil

Wash and cut the leeks into thin rings.
Fry them in a little oil with the sprig of rosemary for about 5 minutes. Season.
Stir regularly.
Add the finely chopped lemon and leave to cool.

Preheat the oven to 180°C.

Whisk the eggs.
Add cream and milk. Season and mix.

Cut the salmon into cubes, and add it to the mixture.
Add the cooled leeks without the rosemary.

Take the dough out of the fridge and cut off the excess.
Pour the filling and bake for about 35/40 minutes.

Eat hot or lukewarm.

Pieces of salmon and leek quiche

To finish: to make my shortcrust pastry, I use my Thermomix. I put all the ingredients in the bowl and knead as briefly as possible. Sometimes I add a little extra water. As soon as the dough comes together, I stop. It takes about 25 seconds. The result of this dough is always great. It is almost flaky.
I imagine that we can do the same with other devices.

I don’t let my dough rest before rolling it out. On the other hand, once my circle is well filled, I let it rest in the fridge for at least 20 minutes. I only cut off the excess dough then.

With the rest of the dough, I fill a small mold that I keep in the freezer. Thus, it will always be possible for me to improvise a small quick quiche for a solo lunch.

Lemon candied with salt (beldi) can be found in all hypermarkets in the world cuisine section.

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