Salmon and Leek Quiche: A Creamy, Savoury Bake Perfect for Any Occasion
Introduction
Few dishes strike the perfect balance between comfort food and elegance quite like quiche. And when it comes to flavour-packed combinations, salmon and leek quiche is a true winner.
With the delicate sweetness of sautéed leeks and the rich, flaky texture of salmon, this quiche makes a standout meal — whether you’re planning a lazy brunch, picnic lunch, family dinner, or special gathering. It’s filling, nutritious, and incredibly versatile.
In this guide, you’ll learn how to make a classic salmon and leek quiche, explore flavour variations, find storage and freezing tips, and get answers to the most common questions about this crowd-pleasing dish.
Classic Salmon and Leek Quiche Recipe
🥧 Ingredients (Serves 6–8)
For the pastry:
- 200g plain flour
- 100g cold butter, cubed
- Pinch of salt
- 2–3 tbsp cold water
For the filling:
- 1 tbsp olive oil or butter
- 2 medium leeks, cleaned and sliced
- 150g cooked salmon (fresh, tinned, or smoked)
- 3 large eggs
- 200ml double cream or crème fraîche
- 100ml milk
- Salt and pepper to taste
- Optional: 50g grated cheese (cheddar, gruyère, or parmesan)
- Fresh dill, parsley, or chives for garnish
👩🍳 Method
1. Make the pastry
- Rub flour, salt, and butter together until it resembles breadcrumbs
- Add water gradually and mix until it forms a dough
- Wrap and chill for 30 mins
2. Prepare the filling
- Heat oil/butter and sauté leeks for 8–10 minutes until soft and sweet
- Flake the cooked salmon into bite-size pieces
3. Roll and blind-bake the crust
- Roll pastry to fit a 23cm tart tin
- Prick base with a fork, line with baking paper, and add baking beans
- Bake at 180°C (160°C fan) for 15 minutes
- Remove beans and paper, bake another 5 minutes
4. Assemble the quiche
- Spread leeks and salmon over the pastry base
- Beat eggs, cream, and milk together; season with salt and pepper
- Pour over filling and sprinkle cheese (if using)
5. Bake
- Bake at 180°C for 30–35 minutes until golden and set
- Cool slightly before slicing and serving
Variations to Try
| Variation | Ingredient Adjustments |
|---|---|
| Smoked Salmon & Leek | Use smoked salmon slices or trimmings |
| Crustless Quiche | Omit pastry, pour filling into greased dish |
| Spinach & Salmon | Add sautéed spinach with the leeks |
| Cheesy Twist | Mix in gruyère, feta, or cheddar to filling |
| Dill & Lemon Zest | Add zest and fresh dill for extra brightness |
| Gluten-Free Version | Use gluten-free pastry or skip crust entirely |
This dish is flexible — mix and match based on what’s in season or in your fridge.
Fresh or Tinned Salmon?
Both work well, depending on time and preference:
| Type | Best Use |
|---|---|
| Fresh | Poach or roast before flaking |
| Tinned | Drained, flaked — quick and easy |
| Smoked | Adds intense flavour, no cooking needed |
Tip: If using fresh salmon, season lightly and roast or pan-fry before adding to the quiche.
Serving Suggestions
Salmon and leek quiche is satisfying on its own, but it pairs beautifully with:
- Crisp green salad
- New potatoes or potato salad
- Tomato and basil salad
- Roasted vegetables
- Crusty bread and butter
For a brunch spread, serve alongside fruit platters, juices, and tea.
Can You Make Salmon and Leek Quiche Ahead?
Yes — it’s ideal for meal prep!
| Prep Option | Storage Tips |
|---|---|
| Fully baked quiche | Store in fridge for 3–4 days; reheat gently |
| Unbaked filling | Mix and refrigerate for up to 24 hours |
| Pastry shell | Blind-bake and store in fridge or freezer |
| Freeze whole quiche | Wrap tightly in foil and freeze for up to 2 months |
To reheat: Warm in oven at 160°C for 20–25 minutes or until piping hot.
Nutrition Benefits
Leek and salmon quiche is as nourishing as it is tasty:
| Nutrient | Source | Benefit |
|---|---|---|
| Protein | Salmon, eggs | Muscle maintenance, satiety |
| Omega-3s | Salmon | Heart and brain health |
| Fibre | Leeks, pastry (wholemeal) | Digestion support |
| Vitamin A & K | Leeks | Eye and bone health |
| Calcium | Cheese, milk, cream | Strong bones and teeth |
For a lighter version, use half-fat crème fraîche and skimmed milk.
Best Pastry for Quiche
| Type | Why It Works |
|---|---|
| Shortcrust pastry | Traditional, buttery, holds filling well |
| Wholemeal pastry | Nutty flavour, higher in fibre |
| Ready-rolled pastry | Convenient and consistent |
| Gluten-free pastry | For coeliac or gluten-sensitive diets |
For a shortcut, use shop-bought pastry — but homemade always tastes better!
Can You Freeze Salmon and Leek Quiche?
Yes — it freezes brilliantly.
✅ Freezing Tips:
- Let quiche cool completely
- Wrap in cling film and foil or use an airtight container
- Label with date
- Freeze for up to 2 months
🔥 Reheating:
- Thaw in fridge overnight
- Reheat in oven at 160°C for 20–30 minutes until hot
Avoid microwaving as it softens the pastry.
Conclusion
Salmon and leek quiche is one of those dishes that feels fancy but is incredibly easy to make. With sweet leeks, tender salmon, and a creamy, savoury custard baked into buttery pastry — it’s a perfect meal for any occasion.
Whether you’re serving it for brunch, lunch, dinner, or packing it into a picnic basket, this quiche delivers flavour, nutrition, and flexibility in every slice.
Make it ahead, freeze it, customise it — and watch it become a family favourite.
Top 10 Questions and Answers About Salmon and Leek Quiche
1. Can I use tinned salmon in quiche?
Yes — just drain well and flake before adding.
2. Can I use milk instead of cream?
Yes — use full-fat milk or combine with half cream for richness.
3. Can I freeze salmon and leek quiche?
Yes — cool, wrap tightly, and freeze for up to 2 months.
4. How do I make it gluten-free?
Use gluten-free pastry or a crustless method in a greased dish.
5. Can I make salmon and leek quiche crustless?
Yes — bake directly in a greased dish or line with parchment.
6. Can I use smoked salmon?
Absolutely — adds strong flavour without pre-cooking.
7. What cheese goes well in this quiche?
Cheddar, gruyère, feta, or parmesan all pair beautifully.
8. How long does it last in the fridge?
3–4 days in a sealed container.
9. Can I serve it cold?
Yes — it’s delicious warm or chilled, perfect for picnics or packed lunches.
10. What herbs work well in salmon quiche?
Dill, parsley, chives, and tarragon complement the flavours beautifully.