Salmon and leek quiche

Salmon and leek quiche

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  • 0:10 Prep
  • 1:05 Cook
  • 4 Servings
  • Capable cooks

Served with a crisp green salad, this salmon and leek quiche goes down a treat!

Featured in
Egg recipes, Leek recipes


  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 1 tablespoon wholegrain mustard
  • 20g butter
  • 2 leeks, white part only, thickly sliced
  • 1 bunch asparagus, trimmed
  • 300g hot-smoked salmon, coarsley flaked
  • 3 eggs, lightly whisked
  • 1/2 cup (125ml) thickened cream
  • 1 tablespoon coarsely chopped dill
  • 1 tablespoon finely chopped chives


  • Step 1
    Preheat oven to 200°C. Line a 15cm round (base measurement) by 5cm-deep fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  • Step 2
    Cover pastry with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 6-8 minutes or until golden. Reduce temperature to 160°C. Spread the base of the pastry evenly with the mustard.
  • Step 3
    Melt butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Remove from heat.
  • Step 4
    Reserve 3 asparagus spears; coarsely chop remaining spears. Combine salmon, leek and chopped asparagus in a bowl. Spoon into pastry case. Whisk eggs, cream, dill and chives together in a bowl. Pour over salmon mixture. Bake in oven for 45 minutes or until filling is just set.
  • Step 5
    Place remaining asparagus spears in a shallow heatproof bowl. Pour over boiling water and set aside for 2 minutes to soak. Drain well. Place on the quiche. Serve warm or at room temperature.

  • Low carb
  • Low sugar


  • 2373 kj


  • 40g

    Fat Total

  • 18g

    Saturated Fat

  • 29g


  • 1112.76mg


  • 7g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Scott Hawkins
  • Publication: Notebook:



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