Smoked Salmon Quiche with Leeks

This Smoked Salmon Quiche with Leeks and Cottage Cheese is the perfect dish to serve at a brunch party, to take to work in your lunchbox or to enjoy as a light dinner!

Leek and Smoked Salmon Quiche

This Salmon Quiche is a classic dish that is perfect to serve for brunch, take to work for lunch or to serve for a light dinner.

There are three steps to make this recipe:

• Prepare the Quiche Pastry (and blind bake it for 5 to 10 minutes).

• Pre-cook the Leeks and prepare the Cottage Cheese Filling.

• Fill the quiche with the quiche preparation and finish the baking.

I made a Shortcrust Pastry for this quiche, but Puff Pastry could work perfectly too.

I personally always prefer to make my own Pastry but you can absolutely buy some from your local supermarket if you are not confident in making it yourself.

Simply make sure the one you buy does not have added sugar as you want a savoury pastry.

A Traditional Quiche Filling is made with Eggs and Cream, but I decided to replace the Cream with Cottage Cheese for this recipe.

It creates a much lighter and creamier quiche filling that also has a more pronounced flavour than Cream.

I also associated the Smoked Salmon with Leeks, which always work great together

Homemade Quiche Pastry

The Pastry used for this quiche is a simple Shortcrust Pastry made out of 4 ingredients only:

• Flour: Plain / All-Purpose

• Butter: unsalted, very cold and cut into small cubes

• Salt: a simple table salt. You can also add any seasoning or spices you'd like.

• Water: very cold. The exact quantity of water needed may vary, so add it little by little.

I find that the easiest way to make a pastry is to use a Food Processor. I have found that it creates a dough that will shrink less in the oven than a pastry made by hands, because the butter is homogeneously spread through the flour.

Do not worry though, you can absolutely make it by hands (see the notes in the recipe card) or with the help of a Pastry Blender.

To make Shortcrust Pastry in the Food Processor:

• Place the dry ingredients in the bowl of your food processor (Flour and Salt in this case). You can also use any spice you like! - photo 1

• Add the Cold Butter cut into small cubes and pulse with the flour. You should get even looking small crumbs or a thick sand consistency. - photo 2 & 3

• Add the Cold Water and keep pulsing until the dough starts to come together. - photo 4 & 5

• Transfer onto a lightly floured surface and bring together into a ball, then roll between two sheets of baking paper. Place in the fridge to rest for at least 1 hour.

• Line your Quiche Pan with the chilled and rested pastry, dock the bottom of the pastry with a fork then place back in the fridge to rest for one hour. Put it in the freezer for about 15 minutes just before baking.

A Quiche Pan is similar to a Tart Pan but is much deeper, which is essential for the filling. If you do not have a Quiche Pan, you can also use a Deep Pie Dish. Using a baking pan with removable bottom will be very helpful when ready to serve.

Salmon and Leek Filling with Cottage Cheese

Although the Pastry is really important, it is the quiche filling that will make or break this recipe! As explained above, a traditional quiche is made with 2 basic ingredients: Eggs and Cream. For this recipe, the Cream has been replaced with Cottage Cheese.

I also used Leeks that I believe work perfectly with salmon. It brings a delicious oniony taste to the quiche that balances the fish very nicely!

If you like Leeks in your Tarts, you must also try my Leek Tart with Gruyere and Onion or my Mushroom and Leek Quiche!

Ingredients

• Leek
• Olive Oil
• Eggs
• Cottage Cheese
• Smoked Salmon
• Fresh Dill
• Salt, Pepper and your choice of favourite spice
• Grated Cheese (optional) - I used Parmesan, but you can use any cheese you want

How to make the Smoked Salmon Quiche Filling

The quiche filling needs to be made in three steps. First, pre-cook the leeks. Second, mix all the other ingredients together.

Lastly, add the cooked leeks that have had time to slightly cool down to avoid cooking the eggs.

• Thinly chop the Leek and place it in a saucepan with the Olive Oil and a little bit of Salt. Cook for 5 to 10 minutes or until translucent then remove from the heat and set aside to cool down.

• In a seperate bowl, mix all of the other ingredients: Cottage Cheese, Eggs, Spices and Condiments, Fresh Dill, Smoked Salmon and Grated Cheese.

• Fold in the Leeks

Recipe FAQs

More Quiche Recipes

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• Cheese and Tomato Quiche
• Spinach and Feta Quiche
• Broccoli and Cheddar Quiche
• Mushroom and Spinach Quiche
• 18 Delicious Vegetarian Quiches

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