Salmon, leek and dill quiche
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A rich, golden quiche filled with hot smoked salmon, tender leeks, and fresh dill in a smooth cream cheese custard. Simple to make and even better the next day, it's a great recipe to have in your meal prep rotation. Bake one at the start of the week and enjoy it warm or cold whenever you need a no-fuss meal.
Ingredients
Quiche dough
|
Plain flour
|
120 g |
|---|---|
|
Wholemeal flour
|
60 g |
|
Coarse salt
|
½ tsp |
|
Cold butter
|
100 g |
|
Water
|
2 tbsp |
Quiche filling
|
Hot smoked salmon
|
150 g |
|---|---|
|
Leek, cut into thick rings
|
(approx. 125 g) 1 |
|
Dill, finely chopped
|
20 g |
|
Cream cheese, natural
|
150 g |
|
Eggs
|
3 |
| 100 ml | |
|
Coarse salt
|
¼ tsp |
|
Pepper, freshly ground
|
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Before starting with the filling, keep these simple tips in mind:
- Use room-temperature cream cheese for a smoother custard.
- Mix gently to avoid incorporating too much air which can cause the filling to puff up and collapse as it cools.
- Go easy on the salt, smoked salmon is usually well-seasoned already.
Pour the custard slowly and evenly over the filling so every slice holds together when cut.
For an extra crisp base, line the raw pastry case with baking paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes before adding the filling.
Before pouring over the custard, take a moment to arrange the filling carefully. Flake the salmon into even pieces and scatter across the entire base, then distribute the leek and dill on top. Gently press everything down so it sits flat and flush with the base. This ensures every slice of salmon quiche has a good balance of flavours and holds together cleanly when cut.
FAQ: Questions about salmon quiche
Get all your questions about making salmon quiche answered here, so you can enjoy perfect results every time. From choosing the right type of salmon to making it ahead of time, our FAQs offer practical tips for each step of your cooking experience.
What kind of salmon should I use for this quiche?
For this recipe, hot smoked salmon is the best choice. It's already cooked, providing a rich, smoky flavour and a firm texture that pairs well with leek, dill, and cream cheese. It also ensures the filling stays firm and not watery during baking.
How do I know when the quiche is done?
Your salmon quiche is ready when the edges are set but the centre has a slight wobble, it will firm up as it rests. The top should be lightly golden with no wet, shiny spots. If in doubt, an instant-read thermometer inserted into the centre should read 75-80°C. Leave it to rest for 10-15 minutes before slicing.
Can I make this salmon quiche ahead of time?
Yes, this recipe is ideal for making ahead. Once baked and cooled, store it in the fridge for up to 3 days. The flavours develop nicely overnight, making it just as good the next day. Serve cold or reheat gently in the oven at 180°C for a few minutes before serving.
For longer storage, the quiche also freezes well. Allow it to cool completely, then wrap tightly or store in an airtight container and freeze for up to 3 months. For best results, slice before freezing so you can take out individual portions as needed. Thaw overnight in the fridge before reheating.
Nutritional values per 100 g
Energy:
191 Kcal
| Energy distribution % | Nutritional values per 100 g | |
|---|---|---|
| Fibre | - | 0.7 g |
| Protein | 22.8 % | 10.7 g |
| Fat | 68.9 % | 14.9 g |
| Carbohydrates | 8.3 % | 3.9 g |
Why is my salmon quiche filling runny?
The most common cause is underbaking; the custard needs to reach 75-80°C in the centre, with firm edges and only a slight wobble. If it's still runny, return it to the oven and check every 3-5 minutes. Excess moisture from the leek can also be a factor; make sure it's well drained and pat it dry before adding it to the base.
Using cold cream cheese rather than room temperature can also result in an uneven custard that doesn't set as cleanly. Finally, don't skip the resting time; leaving the quiche to rest for 10-15 minutes after baking allows the custard to firm up fully before slicing.
More make-ahead bakes to try
If you enjoy having something home baked ready to go throughout the week, these recipes are worth adding to your rotation:
Egg muffins: light, protein-packed muffins that bake in 15 minutes, keep well in the fridge, and reheat in minutes.
Protein scones with cottage cheese: golden, savoury scones with a hint of jalapeño heat, just as good the next day as they are fresh from the oven.
Protein breakfast bagels: a hearty egg bake assembled in a bagel, freezer-friendly and easy to reheat for a delicious meal any time of day.
No dill? Here's what to use instead
Fresh chives or parsley make great substitutes in this salmon quiche, adding a similar herby freshness without overpowering the fish. Tarragon is another good option if you want a slightly more aromatic note. If using dried herbs instead of fresh, use about a third of the amount, dried herbs are significantly more concentrated in flavour.
How to prepare your leeks properly
Leeks can trap dirt between their layers, so preparation matters. Trim the root end and dark green tops, then slice lengthwise and fan the layers open under cold running water to rinse out any grit. Pat thoroughly dry before cutting into thick rings, excess moisture could water down the custard and prevent the filling from setting properly. For a more even bake, try to keep the rings a consistent thickness so they cook through at the same rate.
