This Smoked Salmon Quiche with Leeks, Gruyère Cheese and a homemade Quiche Pastry is a deliciously flavourful dish that is perfect as an appetiser for your next party, served for brunch, lunch or dinner.
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This recipe was first posted in July 2019 and was updated in October 2022.
Why we love this recipe
This Salmon Quiche recipe is a classic dish that is perfect to serve for brunch, take to work for lunch or to serve for a light dinner. It is also great to make for a party, served as an appetiser or entree!
Combining a homemade quiche pastry with a fluffy egg custard filling packed with tender leeks, smoked salmon slices, dill and gruyere, this quiche is a crowd-pleasing dish!
Ingredients
Scroll down to recipe card below for all quantities
For the Savoury Shortcrust pastry:
- Flour + Salt: Plain / All-Purpose Flour and Fine Table Salt. You can also add any seasoning or spices you'd like to the dry ingredients. I often make it with cumin.
- Butter: Unsalted Butter, very cold and cut into small cubes.
- Water: very cold. The exact quantity of water can vary based on the brand of flour you use, so add it little by little.
For the Quiche Filling:
- Custard Base: a classic mix of Thickened / Heavy Cream and Eggs. I used large eggs here.
- Seasoning: a mix of Salt, Black Pepper and Garlic Powder. You can really add any spices you'd like here! A bit of Cayenne, Cumin, Onion Powder,...
- Fresh Herbs: I used Fresh Dill that complement the flavours of smoked salmon perfectly. It is optional and can be discarded if preferred.
- Cheese: I picked some finely grated Gruyere Cheese but have made this recipe with Parmesan Cheese as well. You can really pick your favourite hard cheese here, such as Swiss Cheese, Cheddar,...
Flavour Variation
- Leek: can be substitute with a large brown onion (or red onion for a different flavour). You could also add some Spring / Green Onions to the filling. Lots of other vegetables can be added to the filling too, such as Mushrooms or Spinach.
- Smoked Salmon: this recipe will work perfectly with Smoked Trout instead of Smoked Salmon!
- Cheese: many other cheese go well with smoked salmon, so you can really play around with it! For example, add some dollops of Cream Cheese or crumbed Goat Cheese on top of the Quiche You could also substitute part of the cream with Crème Fraîche or Cottage Cheese.
How to make Salmon Quiche
Quiche Pastry
The quiche pastry is simply made in a food processor. It can also be made by hands if preferred; check out my Savoury Shortcrust Pastry recipe for detailed instructions.
- Photo 1: Place the Flour and Salt (plus any spices you'd like) in the bowl of your food processor. Pulse to mix. Add the very cold Butter cut into small cubes.
- Photo 2: Blend for about 30 seconds, or until you can see very small crumbs of butter. The butter and flour should be evenly distributed.
- Photo 3: While pulsing, slowly add the Water.
- Photo 4: Keep on mixing until a rough dough starts to come together.
You might need a little bit less or a little more water here - the quantity can vary wth the specific brand of flour you use. Make sure to add it slowly and while mixing so you can stop when you've reached the desired consistency.
To know the pastry is right, press some of the dough inside your hand. If the crumbs stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more water.
- Photo 5: Transfer the pastry over a large sheet of baking paper and bring it together into a ball by very lightly kneading it (don't knead too much or it will be hard to roll). Flatten the ball into a large disk.
- Photo 6: Place a second sheet of baking paper / parchment paper over the dough and roll into a large circle that is approximatively 4mm thick (1/6 inch). Place over a flat tray and put in the fridge to chill and rest for at least 1 hour, or overnight.
- Photo 7: Take out of the fridge and peel of the baking paper. Leave at room temperature for about 5 minutes so that the pastry can very slightly soften, then line inside the Quiche Pan.
I used a 25 cm wide Quiche Pan (10-inch) with edges that are 4 cm tall (1,5-inch).
- Photo 8: slide the pastry down the sides of the pie dish, then gently press on the bottom corners and the sides of the pan. You want to make sure the pastry is completely flush with the pan and is sticking to it. Use a sharp knife to cut out any excess dough.
- Place in the refrigerator to chill for at least 1 hour, preferably overnight. The more you rest it, the less it will shrink or move in the oven.
- Preheat your oven on 160 degree Celsius (325 degree Fahrenheit) and put the crust in the freezer in the meantime. Dock the bottom of the pastry (make small holes with a fork) then cover with baking paper and fill with baking weights (pie weights, rice or dry beans).
- Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.
Smoked Salmon and Leek Filling
Once the pastry is finished par-baking, it is time to prepare the filling.
- Photo 9: Wash then finely chop the Leek. Cook it in a large skillet or frying pan with the Olive Oil for about 5 minutes, or until soft and slightly translucent. Set aside.
- Cut the Smoked Salmon into small pieces and set aside.
- Photo 10: Prepare the custard filling. In a large bowl, whisk together the Eggs and Cream. Add the Salt, Pepper, Garlic, chopped Dill and Grated Cheese. Mix until combined.
- Photo 11: Layer the pieces of Smoked Salmon and cooked Leeks over the partially baked quiche crust, alternating between the two. Optionally, keep a few pieces of salmon to top over the quiche.
- Photo 12: Pour the egg mixture over the filling. Optionally, top with the leftover salmon and sprinkle with more grated cheese.
- Bake in an oven preheated on 180 degree Celsius (350 degree Fahrenheit) for 40 to 50 minutes, or until the custard filling has set.
To know the custard is baked, gently (and carefully) pull the pan back and forth. If the centre of the quiche still jiggles, it is not ready. If the pastry seems to be browning (or burning) before the quiche is ready, cover it with aluminum foil.
- Take out of the oven and leave to cool down for 10 to 15 minutes before serving.
Recipe FAQs
Yes, although store-bought pie crust (either fresh or frozen) tend to be sweetened. Make sure to pick a pastry that is either plain or made savoury.
The type of pastry used here is on the flaky side so the best substitute would be Puff Pastry. You might need to play around with the par-baking time as puff pastry won't bake the same way this pastry does and you will get more shrinkage.
I have not tried this recipe without a crust. If you want to try it without a crust, make sure to grease the baking pan so that the custard does not stick to it too much.
It will be delicious on its own or served with a dollop of Creme Fraiche (light sour cream). Top with more fresh dill before serving, along with a light Salad for the perfect meal!
Tips & Troubleshooting
- Getting the right consistency when making the pastry: to know the pastry is right, press together some of the crumbs in the palm your hand. If the crumbs stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more cold water.
- Properly resting and chilling the pastry twice is key to get a crust that does not move, shrink or collapse in the oven. It is also essential to get a flakey texture. For the best result, chill the pastry overnight once inside the quiche pan.
- To know the quiche is ready and fully baked: gently shake the quiche pan (with oven mitts..) and look at the centre of the filling. If baked, you should not see much movement / jiggling. If the quiche seems to be burning before it is fully baked, cover with aluminium foil.
Storing & Freezing
The smoked salmon quiche will last for up to 3 days in the fridge but is best served within 24 hours. To store, make sure to cover it well with plastic wrap.
If made in advance, you can reheat the whole quiche in the oven for about 15 to 20 minutes, covered with aluminium. Reheat leftover individual slices for about 5-10 minutes. You can microwave slices, but it will tend the make the pastry go soggy.
You can freeze the whole quiche unbaked, baked (once cooled down completely) or cut into individual slices.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Smoked Salmon Quiche
Ingredients
Quiche Pastry
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Fine Table Salt
- 100 gr (6 1/2 tablespoons) Unsalted Butter - very cold
- 65 ml (1/4 cup + 1 teaspoon) Water - very cold
Quiche Filling
- 1/2 large Leek
- 1 tablespoon Olive Oil
- 200 gr (7 oz) Smoked Salmon
- 4 Eggs - medium to large size
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 2 tablespoon Fresh Dill - finely chopped
- 20 gr (1/2 cup) Gruyère Cheese, grated -
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Quiche Pastry
- Place the Flour and Salt in the bowl of your food processor and pulse to combine (see note 1 to make the pastry by hands). Add the cold cubed Butter and pulse for about 30 seconds or until the butter is turned into very small crumbs.
- While the food processor is on, slowly add the very cold Water. Continue to mix until a rough dough starts to come together (see note 2).
- Transfer the pastry over a large sheet of baking paper and bring it together into a ball. Cover with a second sheet of baking paper, slightly flatten the dough with your hands then roll into a large disk that is approximatively 4 mm thick (1/6 inch). Place in the fridge to chill for at least 1 hour.
- Remove the baking paper and place inside a 25cm wide, 4 cm deep (10-inch x 1,5 inch) Quiche Pan (see note 3). Slide the pastry down the sides of the pie dish, then gently press on the bottom corners and the sides of the pan.
- Place back in the fridge to rest and chill for at least 1 hour, preferably overnight.
- Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). While the oven is preheating, put the pastry in the freezer. Take out of the freezer, dock the bottom of the pastry (make small holes with a fork) and cover with baking paper and baking weights.
- Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.
Quiche Filling
- Rinse and thinly chop half of a Leek. Place it in a large frying pan with the Olive Oil and cook on medium heat for about 5 minutes or until soft and slightly translucent. Set aside.
- Cut the Smoked Salmon into small pieces and set aside.
- In a large bowl, whisk together Eggs and Cream. Add the Salt, Pepper, Garlic, chopped Dill and finely Grated Cheese.
- Layer the pieces of Smoked Salmon and cooked Leeks over the partially baked quiche crust, alternating between the two (see note 4).
- Pour the egg mixture over the filling and optionally top with more grated cheese and any leftover salmon and leek (if kept some aside).
- Bake in the oven preheated on 180 degree Celsius (350 degree Fahrenheit) for 40 to 50 minutes, or until the custard filling has set (see note 5).
- Take out of the oven and leave to cool for 10 to 15 minutes before serving.
- Optionally, top with a dollop of Creme Fraiche and some fresh Dill.
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
- You can make the pastry with your hands (or using a Pastry Blender). Place the Flour and Salt in a Large bowl and add the Butter cut into very small cubes. Rub the Butter with the Flour using your fingers and palms until all the butter has been incorporated into the flour. Add the Water and work the dough with you fingers to bring it together.
- You might need a little bit less or a little more water here - the quantity can vary wth the specific brand of flour you use. To know the pastry is right, press some of the dough inside your hand. If the crumbs stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more water.
- If the pastry seems very stiff, leave at room temperature for about 5 minutes to lightly soften it.
- Optionally, keep a few pieces of salmon and leek to top over the quiche.
- To know the custard is baked, gently (and carefully) pull the pan back and forth. If the centre of the quiche still jiggles, it is not ready. If the pastry seems to be browning (or burning) before the quiche is ready, cover it with aluminum foil.
