Leek and Salmon Quiche

Name: Leek and Salmon Quiche
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 200 g plain flour; 100 g unsalted butter, softened, plus extra for greasing the tart ring; 1 egg; 1/2 tsp salt; 1 tbsp unsalted butter; 1 egg, beaten (for egg wash); 1 large leek; 200 g smoked salmon, flaked; 2 eggs, plus 6 yolks; 100 ml double cream; 400 ml milk; 1 pinch ground nutmeg; 100 g Gruyere cheese, grated; 1 onion, chopped; 1 tsp Salt and pepper

Santy Coy @chefsantycoy

Gold Coast, Australia

This is a lighter, healthier take on the classic quiche Lorraine. Serve this freshly made and warm, never chilled from the fridge, as all the subtle flavors would be diminished. Simply delicious.

#CA2025 #may2026 #frenchfood #quiche #dinner #smokedsalmon #leek #onion #shortcrustpastry #eggs #doublecream #milk #nutmeg #gruyerecheese #notspicy #chef #handmade #homecooking #yummyrecipe #foodie #delicious #cookingathome #cookpadcommunity #chefathome #cookpaduk #cookpadukambasador #savourytart

This is a lighter, healthier take on the classic quiche Lorraine. Serve this freshly made and warm, never chilled from the fridge, as all the subtle flavors would be diminished. Simply delicious.

Santy Coy @chefsantycoy

Gold Coast, Australia

This is a lighter, healthier take on the classic quiche Lorraine. Serve this freshly made and warm, never chilled from the fridge, as all the subtle flavors would be diminished. Simply delicious.

Saved

Ingredients

1 hour

6 people

Traditional shortcrust pastry:
200 gplain flour
100 gunsalted butter, softened, plus extra for greasing the tart ring
1egg
1/2 tspsalt
Quiche
1 tbspunsalted butter
1egg, beaten (for egg wash)
1large leek
200 gsmoked salmon, flaked
2eggs, plus 6 yolks
100 mldouble cream
400 mlmilk
1 pinchground nutmeg
100 gGruyere cheese, grated
1onion, chopped
1 tspSalt and pepper

Saved

Steps

1 hour

1

For traditional short pastry:
2

Pile the flour on your work surface and make a well in the middle. (I use bowl to do this). Put softened butter, egg and salt in the well and using fingertips work them together until creamy.
3

Gradually work in the flour and finally add the tablespoon of cold water to bring in together. Do not overwork the pastry.
4

Wrap the pastry in cling film and leave it in the fridge until needed around 1 hour.
5

Preheat the oven to 180ºc fan. Butter the tart ring. Roll the pastry out to a thickness of 3mm and use it to line the tart ring, making sure it is well pressed into the edges. Trim off any excess pastry.
6

Prick the base with fork, then line it with greaseproof paper and fill other with baking beans. Bake the pastry for 15 minutes.
7

Remove the beans and paper. Brush the inside with beaten egg and bake for further 10 minutes. Remove the tart case from the oven and leave it to cool. Leave the oven on.
8

Chopped the onion, cut the leek in half lengthways, then across into thin slices. Wash the slices well.
9

Flaked the smoked salmon.
10

Melt the butter in a pan, add the onion and leek slices and cook them gently for 20 minutes until tender. Add the salmon, season with salt and pepper.
11

Put the leek and salmon to the pastry case, add half of the cheese.
12

Whisk the eggs, yolks, cream and milk together in a jug and season with salt, pepper and nutmeg.
13

Pull the oven shelf halfway out and place the tin on the shelf. Slowly pour the egg mixture into the pastry case and sprinkle over the rest of the cheese. Gently push the shelf back in. Bake the quiche for 10 minutes, then the heat down to 160ºC fan and cook for a further 20 minutes.
14

The quiche should have risen a little, have a slight wobble to it and lovely golden colour. Leave it to cool slightly before slicing.
15

Enjoy
16

Saved

Cooksnaps

Saved

Santy Coy @chefsantycoy

on May 07, 2025 14:47

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!