Recipe: Salmon and Leek Quiche

While I do have a perfectly good quiche recipe already posted, this combination of things is completely out of this world and deserves it’s own recipe. Also in this one I used the shortcut of freezer puff pastry which creates a light vehicle for this but you can make your own crust or even use a pie crust if that’s how you want to do it.

Salmon and Leek Quiche

AuthorMab

Yields6 Servings

Ingredients
 1 sheet, puff pastry
 1 lb leeks, sliced thin
 6 oz salmon, no skin
 5 eggs
 ½ cup milk
 ½ cup cream
 1 tsp salt
 1 tsp black pepper
 2 tbsp cream cheese or other soft cheese
 2 tbsp dill

Directions
1

Preheat oven to 375°F.

2

In a large bowl, whisk together eggs, milk, cream, salt, and pepper then add cheese and stir until mostly smooth.

3

Roll out the puff pastry to fit your baking dish (I used a 9" tart pan). Press dough against the sides and remove the excess dough.

4

Spread leeks across the bottom of the dough, top with the salmon and then pour the egg mixture over the top. Sprinkle dill on top.

5

Bake for 30-40 minutes, until the center is firm and the crust is golden brown.

Adapted from Things I Made Today

Ingredients

Ingredients
 1 sheet, puff pastry
 1 lb leeks, sliced thin
 6 oz salmon, no skin
 5 eggs
 ½ cup milk
 ½ cup cream
 1 tsp salt
 1 tsp black pepper
 2 tbsp cream cheese or other soft cheese
 2 tbsp dill

Directions

Directions
1

Preheat oven to 375°F.

2

In a large bowl, whisk together eggs, milk, cream, salt, and pepper then add cheese and stir until mostly smooth.

3

Roll out the puff pastry to fit your baking dish (I used a 9" tart pan). Press dough against the sides and remove the excess dough.

4

Spread leeks across the bottom of the dough, top with the salmon and then pour the egg mixture over the top. Sprinkle dill on top.

5

Bake for 30-40 minutes, until the center is firm and the crust is golden brown.

Salmon and Leek Quiche

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