Salmon and leek quiche: a delicious recipe with grated cheese

La salmon and leek quiche This quiche is an ideal option for a quick and tasty meal. Easy to make, this recipe combines the tenderness of melting leeks with the delicate flavor of salmon, enhanced by spinach. Perfect for a family lunch or a casual dinner, it can be enjoyed hot or warm, accompanied by a fresh salad. Adaptable to your preferences, this quiche allows you to add aromatic herbs or other vegetables to vary the flavors. In just a few simple steps, you'll have a balanced, creamy, and very flavorful dish.

Salmon and leek quiche recipe

Practical information

• Preparation time: 25 minutes
• Cooking time: 35 minutes
• Difficulty: easy
• Servings: 4 to 6 people
• Type of dish: main course or hot starter

Ingredients

• 250 g of homemade shortcrust pastry
• 200g of fresh salmon or 150g of smoked salmon
• 2 medium leeks (approximately 300g)
• 150 g fresh spinach
• 3 eggs
• 20 cl of fresh cream
• 10 cl milk
• Salt
• Pepper
• Nutmeg (optional)

Home

• 24cm diameter pie tin
• Stove
• Knife
• Cutting board
• Fouet
• Bowl
• Spatula
• Cheese grater
• Baking paper
• Baking weights or dried beans for pre-cooking

Steps for preparing salmon and leek quiche

Preparation of the dough

1. Preheat the oven to 180 ° C.
2. Spread the dough in the pie tin and prick it with a fork.
3. Cover with baking paper and add baking weights or dried beans.
4. Pre-bake the pastry for 10 minutes, then remove the paper and the weights.

Cooking the leeks and preparing the salmon

1. Wash and slice the leeks and spinach (drain them well).
2. Cut the fresh salmon into cubes or the smoked salmon into strips.
3. Sauté the leeks in a pan with a little butter.
4. When they have released their water, add the spinach and continue cooking until there is no more liquid.
5. If you are using fresh salmon, add it at the end of cooking.

Assembling the quiche

1. In a bowl, beat the eggs with the cream and milk.
2. Season with salt, pepper and nutmeg.
3. Distribute the vegetables and salmon (fresh or smoked) over the pre-baked pie base.
4. Pour the mixture over the top.
5. Bake for 25 to 30 minutes until the quiche is golden brown and firm.
6. Let it rest for a few minutes before serving.

Tips for making a successful salmon and leek quiche

Choice of ingredients

To obtain a tasty and balanced quiche, opt for high-quality salmon, fresh and wild if possible, or high-quality smoked salmon. l The leeks should be tender and light green, which ensures even cooking and a melt-in-your-mouth texture. The shortcrust pastry must be very cold before rolling it out to prevent it from shrinking during baking. Using fresh, well-drained spinach adds a touch of green and a mild flavor to the quiche without overpowering the taste of the other ingredients. If using frozen spinach, it is important to defrost it thoroughly and squeeze out the excess water before adding it to the leeks.

Cooking tips

Allow the vegetables to drain and dry thoroughly to prevent a soggy filling. Smoked salmon cooks directly in the oven; pre-cooking it would make it too dry. Be careful not to overcook the quiche to preserve the tenderness of the leeks and the soft texture of the egg and cream filling. Letting it cool slightly before cutting ensures clean slices and helps the filling hold its shape. For even baking, place the quiche in the center of the oven and keep an eye on the surface color.

Tasting and accompaniments

Salmon and leek quiche can be enjoyed both hot and warm. A little fresh parsley can be added on top for an extra touch of flavor. It pairs perfectly with a crisp green salad dressed with a light vinaigrette or a few Cherry tomatoeswhich bring a touch of freshness.

Conservation

Store the quiche in the refrigerator, in an airtight container, for up to two days to preserve the freshness of the salmon and the texture of the leeks. It can be gently reheated in the oven to restore its moistness, or eaten cold, according to preference. Avoid microwaving it, as this can make the crust soggy and the filling grainy.

Variations on salmon and leek quiche

Salmon, leek and grated cheese quiche

To add extra richness and a melt-in-your-mouth texture, you can add grated cheese to the quiche. It's recommended to use about 50g of Emmental, spread over the vegetables. The cheese will melt gently in the oven and blend with the other ingredients when you pour the egg and cream mixture over the pre-baked pastry. This extra touch adds a smoother texture and a delicate flavor that pairs perfectly with the salmon and leeks.

Salmon, leek and mushroom quiche

Mushrooms add an umami note that enriches the flavor of the quiche. Use about 150g of fresh button mushrooms, cleaned and sliced. Sauté them in a pan with the leeks until they release their water and brown slightly. This step concentrates the flavors and maintains a firm texture, preventing the mushrooms from making the pastry soggy.

Salmon, leek and goat cheese quiche

For a creamier, slightly tangy version, you can add chunks of fresh goat cheese. Use about 80g of goat cheese, spreading it over the leeks and salmon before pouring over the egg and cream mixture. The cheese will partially melt during cooking, creating small, melty spots and a pronounced flavor that complements the mildness of the salmon and leeks.

Benefits of salmon and leek quiche

Protein and lipid intake

Salmon and leek quiche is a source of complete proteins and fats. The eggs provide all the essential amino acids necessary for muscle tissue repair and growth, enzyme maintenance, and hormone synthesis, while the salmon complements this protein intake and provides omega-3 fatty acids beneficial for cardiovascular health. The egg yolks, salmon, and cream used provide saturated fats and fat-soluble vitamins. Given its high fat content, the quiche should be consumed in moderation to avoid digestive overload.

Minerals and trace elements

Leeks and spinach contain potassium, magnesium, and iron, essential minerals that play a role in muscle contraction, regulating the body's hydration, and producing energy. Salmon also provides phosphorus, an important nutrient that contributes to strong bones and the proper functioning of muscles and the nervous system.

Omega-3 and cardiovascular protection

Salmon, especially wild salmon, is rich in omega-3 fatty acids, which help regulate blood cholesterol and reduce inflammation. These fatty acids promote cardiovascular health by contributing to blood fluidity and protecting arteries. They also play a role in proper brain function and supporting cell membranes.

Antioxidants and cell protection

Leeks provide antioxidant compounds, including flavonoids and polyphenols, which help protect cells against oxidative stress. Eggs also provide lutein and zeaxanthin, antioxidants that support cell protection, particularly in the eyes. These nutrients help limit damage caused by free radicals and maintain the integrity of body tissues.

Summary of the salmon and leek quiche recipe

Ingredients

• 250g of homemade shortcrust pastry
• 200g of fresh salmon or 150g of smoked salmon
• 2 medium leeks (approximately 300g)
• 150 g fresh spinach
• 3 eggs
• 20 cl of fresh cream
• 10 cl milk
• Salt
• Pepper
• Nutmeg (optional)

Steps

1. Preheat the oven to 180 ° C.
2. Spread the dough in a tart tin and prick it with a fork.
3. Cover the pastry with baking paper and place baking weights or dried beans on top, then pre-bake for 10 minutes. Remove the paper and the weights.
4. Wash and slice the leeks and spinach.
5. Cut the fresh salmon into cubes or the smoked salmon into strips.
6. Sauté the leeks in a pan with a little butter, then add the spinach and cook until evaporated.
7. If you are using fresh salmon, add it at the end of cooking.
8. In a bowl, beat the eggs with the cream and milk. Season with salt, pepper and nutmeg.
9. Distribute the vegetables and salmon over the pre-baked pie base.
10. Pour the quiche mixture over the top.
11. Bake for 25 to 30 minutes until the quiche is golden brown and firm to the touch.
12. Let it rest for a few minutes before cutting and serving.

Conclusion

La salmon and leek quiche This simple recipe combines high-quality protein with essential nutrients for good health. It makes it easy to incorporate salmon and vegetables into a rich and flavorful meal. The various options allow you to adapt the recipe to your tastes and available ingredients without complicating the preparation. Easy to make ahead of time, it can be a complete meal for lunch or dinner. By following the steps and tips provided, you can achieve a perfectly golden, moist, and nutrient-rich quiche.

FAQ

What is the best pastry for a salmon and leek quiche?

For a golden brown and firm quiche, it's recommended to use shortcrust pastry. It holds up well during baking and doesn't get soggy with the filling. Puff pastry can also be used for a crispier result, but it requires more careful baking.

How do I pre-bake the pastry for a salmon and leek quiche?

The dough should be rolled out in the tin and pricked with a fork. Cover it with baking paper and baking weights or dried beans. Pre-bake in the oven for about 10 minutes before adding the filling to prevent it from becoming soggy.

How to prepare leeks for a salmon and leek quiche?

Wash and finely slice the leeks to ensure even cooking. Sauté them in a pan with a little butter until tender but not browned. This step creates a melt-in-your-mouth texture that blends perfectly with the salmon.

Can smoked salmon be used in a salmon and leek quiche?

Yes, smoked salmon adds a more pronounced flavor and cuts easily into strips. It doesn't require pre-cooking and can be added directly to the leeks before pouring in the egg and cream mixture. It's best not to add too much salt, as the smoked salmon is already salty.

What temperature and cooking time should I use for a salmon and leek quiche?

The oven should be preheated to 180°C (350°F) for even baking. Bake the quiche for 25 to 30 minutes, until the top is golden brown and the filling is firm to the touch. Let it rest for a few minutes before cutting so the quiche retains its shape.