Smoked Salmon and Leek Quiche

It’s funny how a smell can bring you right back. The soft sweetness of gently cooking leeks, just melting in butter, always reminds me of Sunday mornings at my aunt’s. She’d hum to herself over the stove, the faint salty perfume of smoked salmon curling through the kitchen. I remember her worn apron and the way the edges of the quiche crust always got a little more golden than expected. This Smoked Salmon and Leek Quiche is something like that – a recipe full of memory and comfort. A flake of crust, a bite that’s creamy and savory at once, and everything sort of slows down for a moment.

Why You’ll Crave It

• The leeks turn meltingly soft, sweet and mild – no harshness at all, just gentle flavor.
• Smoked salmon adds this elegant saltiness – you don’t need a lot, just enough to make each bite feel a little special.
• The texture is just right: custardy but not runny, firm but never dry (that barely-set magic…)
• Perfect warm out of the oven or cold the next day with a little spoon of crème fraîche (trust me).
• Comes together with mostly pantry basics and a bit of quiet chopping – nothing fussy or complex.

The first time I made this quiche, I was trying to impress someone new. It worked – we’ve been making it together ever since.

What You’ll Need

• 1 ready-to-use pie crust: you can make your own, of course, but the store-bought kind works beautifully too when time is tight
• 2 medium leeks: sliced thin (be sure to rinse between the layers – lots of tiny dirt hides there)
• 200 g smoked salmon: cut into small strips or bite-sized pieces – doesn’t have to be fancy, just flavorful
• 3 large eggs: room temperature helps them whisk up smoother
• 200 ml heavy cream: this gives it that rich, custardy consistency
• 100 ml whole milk: balances things out so it’s not overly thick
• Sautéing fat (butter or olive oil): just enough to soften the leeks without coloring them too much
• Salt and pepper: light hand with the salt though – the salmon is plenty seasoned
• Fresh dill (optional): for sprinkling on top, gives a nice herbaceous lift

Easy How-To

Preheat the Oven

Start by preheating to 180°C (350°F). Nothing fancy yet – just get the oven going while you prep.

Prepare and Sauté the Leeks

Rinse the leeks well and slice them into thin rounds. In a pan over medium-low heat, warm a bit of butter or oil, then toss in the leeks. Cook them slowly, stirring occasionally, for about 7 minutes – until soft, translucent, and just golden at the edges (they should smell sweet and grassy).

Make the Filling

In a bowl, whisk the eggs with the cream and milk. A pinch of salt, some black pepper… maybe a dash of grated nutmeg if you’re into that cozy touch. Once smooth, fold in the sautéed leeks and the salmon pieces. You’ll smell all those gentle aromatics coming together…

Prepare the Crust

Roll out the crust, if it came in a roll, and gently press it into your quiche or tart dish. You can trim the edges or let them form rustic folds, which I like. Prick the bottom with a fork so it doesn’t balloon while baking.

Pour and Bake

Carefully pour the filling into the crust. It should come up close to the edge without spilling. Slide it onto the middle oven rack and bake for about 30 to 35 minutes. You’re looking for a faint wobble in the center but a golden edge on top. It will finish setting as it cools.

Let it Cool Slightly

I know it’s hard, but let it sit for at least 10 minutes before slicing. That wait really does make all the difference – everything settles, and it slices clean.

Good to Know

• If the edges of the crust begin to darken too fast, a bit of foil over the top helps (I always forget until it’s almost too late…)
• The filling puffs up a bit in the oven but will deflate gracefully – that’s totally normal!
• Tucking a few dill fronds or capers on top before serving makes it look extra lovely.

Serving Ideas

• A pile of lightly dressed greens – arugula or frisée with a lemony vinaigrette is really all you need.
• Serve it chilled with a glass of crisp white wine for a summery lunch.
• Or warm, with a bowl of potato soup on the side when it’s cold out… very French, very comforting.

Top Tricks

• Bake it on a preheated baking sheet to help cook the bottom crust (avoids soggy bottoms… really worth doing).
• Whisk the eggs and dairy well to avoid streaks in the bake – don’t rush that part.
• If using a deeper dish, increase bake time slightly and tent with foil if the top darkens too much.

Frequently Asked Questions

Can I use fresh salmon instead?

Yes, but you’ll need to cook and flake it first. The flavor will be milder and less smoky, but still lovely.

I don’t have leeks – what can I substitute?

Shallots or sweet onions work fine. Just slice them thin and cook them slowly, so you still get that gentle sweetness.

Can I make it ahead?

Absolutely. You can bake it, cool it, and refrigerate for up to 3 days. Reheat gently or serve cold in slices – both ways are excellent.

Can I freeze leftovers?

Yes, once fully cooled. Wrap it well, and freeze slices individually to pull out as needed. Let it thaw in the fridge before reheating.

What wines go well with this?

Dry whites like Sancerre or Chablis are lovely. Even a sparkling wine works beautifully for brunch.