Leek and Salmon Quiche
Easy
Camille C.
Camille C.

Leek and Salmon Quiche

Prep Time

15 minutes
Prep time

Cooking

53 minutes
Cook time

Calories

352 cal.
Per serving

Ingredients for 1 pie

Leeks

1/3

Leeks

Egg

1/2

Egg

Milk (whole)

17 ml

Milk (whole)

Crème fraîche

17 g

Crème fraîche

Salmon (fresh)

1/3

Salmon (fresh)

Puff pastry

1/6

Puff pastry

Whole grain mustard

1/2 tsp

Whole grain mustard

Utensils

Oven, Frying pan, Stovetop, Whisk, Tart pan

recipe

  • Step 1
    If needed, defrost your salmon. Preheat the oven to 180°C. Spread the puff pastry in the pie dish (we used a 25 c diameter dish here) & prick its surface with a fork. When the oven is hot, bake the crust for 5 minutes.
  • Step 2
    Meanwhile, remove and discard the dark-green part & root end of the leeks*. Wash the remaining parts & cut in half lengthwise, then into thin slices. *Check out our tips for this step
  • Step 3
    Melt a dab of butter in a pan over medium heat, add the leeks and cook for about 2 minutes. Add a drizzle of water, cover & cook for 6 more minutes.
  • Step 4
    Meanwhile, crack the eggs into a mixing bowl. Add the cream, season with salt & pepper and mix with a whisk until smooth.
  • Step 5
    Remove the salmon skin, if necessary, & cut it into bite-size chunks.
  • Step 6
    When the leeks are done, remove the pan from heat & set aside.
  • Step 7
    Spread the mustard on the bottom of the crust. Add the leeks & salmon.
  • Step 8
    Pour the egg-cream mixture into the tart pan. Season with salt & pepper & bake for 45 minutes. Enjoy !

♻️ Zero waste tip

For a zero-waste dish, use the discarded leek stalks to make soup ! Rinse well & remove all damaged, dry & yellow parts before adding to your pot with the ingredients of your choosing.