This smoked salmon quiche with leeks, Gruyère and a homemade savoury shortcrust pastry is a flavorful, versatile dish—ideal for brunch, lunch, dinner or as an elegant party appetizer.
This recipe was first posted in July 2019 and was updated in October 2022.
Why we love this recipe
This smoked salmon quiche is a reliable crowd-pleaser. A crisp homemade savoury shortcrust pastry holds a silky egg custard studded with tender leeks, smoked salmon, fresh dill and melted Gruyère. It’s easy to make ahead and reheats beautifully, making it perfect for gatherings and weeknight meals alike.
Ingredients
Scroll down to the recipe card for exact quantities
For the savoury shortcrust pastry:
- Flour + Salt: Plain/all-purpose flour and fine table salt. You can add spices to the dry mix if you like (cumin works well).
- Butter: Unsalted, very cold and cut into small cubes.
- Water: Very cold. Add gradually—the exact amount depends on your flour.
For the quiche filling:
- Custard base: Heavy/thickened cream combined with eggs (medium to large).
- Seasoning: Salt, black pepper and garlic powder. Optional extras: a pinch of cayenne, onion powder or cumin.
- Fresh herbs: Dill pairs beautifully with smoked salmon (optional).
- Cheese: Finely grated Gruyère. Parmesan, Swiss or cheddar are fine alternatives.
Flavour variations
- Leek: Substitute with a brown or red onion, or add spring onions. Vegetables like mushrooms or spinach also work well.
- Smoked fish: Smoked trout is an excellent substitute for smoked salmon.
- Cheese and dairy: Try dollops of cream cheese or crumbled goat cheese, or replace part of the cream with crème fraîche or cottage cheese.
How to make smoked salmon quiche
Quiche pastry
The pastry can be made in a food processor or by hand (use the classic rub-in method). See the recipe card below for measurements.
- Combine flour and salt, pulse to mix. Add cold cubed butter and pulse until the mixture resembles fine crumbs.
- With the processor running, drizzle in very cold water until a rough dough forms. Add water sparingly—different flours absorb differently.
- Bring the dough together, form into a disk, sandwich between baking paper and roll to about 4 mm thick. Chill for at least 1 hour (preferably overnight).
- Line a 25 cm (10-inch) quiche pan with the chilled dough, trim the edges and chill again for at least 1 hour.
- Preheat the oven to 160°C (325°F). Freeze the lined crust briefly, dock the base with a fork, line with baking paper and fill with baking weights. Par-bake for 15 minutes, remove weights and paper, then bake another 10–15 minutes until lightly golden. Set aside to cool.
Smoked salmon and leek filling
Once the crust is par-baked and cooled slightly, prepare the filling.
- Rinse and thinly slice half a leek. Sauté in olive oil over medium heat for about 5 minutes until soft and translucent. Set aside.
- Cut smoked salmon into small pieces and set aside.
- In a bowl, whisk together eggs and cream. Stir in salt, pepper, garlic powder, chopped dill and grated Gruyère.
- Layer smoked salmon and cooked leek in the par-baked crust, alternating the layers. Reserve a few pieces to decorate on top if desired.
- Pour the egg mixture over the filling, then add any reserved salmon or extra grated cheese.
- Bake in a preheated oven at 180°C (350°F) for 40–50 minutes, until the custard is set. If the centre still jiggles when the pan is gently shaken, continue baking. If the crust browns too quickly, cover edges with foil.
- Cool for 10–15 minutes before slicing. Serve warm or at room temperature with a dollop of crème fraîche and extra dill if desired.
Recipe FAQs
Yes. Choose an unsweetened, savory crust. Puff pastry can work but will behave differently—expect more shrinkage and adjust par-bake times as needed.
Yes. Grease the pan well to prevent sticking; bake until the custard is set. Texture and cooking time will differ from the recipe with crust.
Serve on its own or with a spoonful of crème fraîche and extra fresh dill. A simple green salad completes the meal.
Tips & troubleshooting
- To check pastry texture: press some crumbs in your hand. They should bind into a smooth dough; if still crumbly, add a little more cold water.
- Chill the pastry twice—after rolling and after lining the pan—to reduce shrinkage and ensure a flaky crust. Overnight chilling gives best results.
- To test doneness: gently shake the pan. The centre should not jiggle significantly. If the crust darkens before the custard is set, tent with foil.
Storing & freezing
Store the quiche covered in the fridge for up to 3 days, best within 24 hours. Reheat the whole quiche in a 160°C (325°F) oven for 15–20 minutes, covered with foil. Individual slices reheat in 5–10 minutes; avoid microwaving if you want to keep the crust crisp.
You can freeze the quiche unbaked, baked (cooled), or cut into slices. Thaw overnight in the fridge before reheating.
More quiche recipes
- Feta asparagus quiche
- Cheese and tomato quiche
- Spinach and feta quiche
- Leek quiche with Gruyère
- Broccoli and cheddar quiche
- Zucchini quiche with feta and mint
- Mushroom and spinach quiche
- 18 delicious vegetarian quiches
My debut cookbook “Bite-Sized French Pastries for the Beginner Baker” is available now.
Recipe
Smoked Salmon Quiche
Ingredients
Quiche pastry
- 200 g (1 1/3 cup) plain/all-purpose flour
- 1/2 tsp fine table salt
- 100 g (6 1/2 tbsp) unsalted butter, very cold
- 65 ml (1/4 cup + 1 tsp) very cold water
Quiche filling
- 1/2 large leek
- 1 tbsp olive oil
- 200 g (7 oz) smoked salmon
- 4 eggs (medium to large)
- 300 ml (1 1/4 cup) heavy / thickened cream
- 1 1/2 tsp fine table salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tbsp fresh dill, finely chopped
- 20 g (1/2 cup) Gruyère cheese, grated
Instructions
Quiche pastry
- Place the flour and salt in a food processor and pulse to combine. Add cold cubed butter and pulse until the mixture resembles fine crumbs.
- With the processor running, slowly add very cold water until a rough dough forms. Stop when the dough just comes together.
- Transfer to baking paper, shape into a disk, cover, and roll to about 4 mm thick. Chill for at least 1 hour.
- Line a 25 cm (10-inch) quiche pan, trim edges and chill again for at least 1 hour (overnight is best).
- Preheat oven to 160°C (325°F). Freeze the lined crust briefly, dock the base, line with baking paper and weights. Par-bake 15 minutes, remove weights and bake 10–15 more minutes. Cool.
Quiche filling
- Rinse and thinly slice the leek. Sauté in olive oil over medium heat until soft, about 5 minutes. Set aside.
- Cut smoked salmon into small pieces and set aside.
- Whisk eggs and cream in a bowl. Add salt, pepper, garlic powder, chopped dill and grated cheese.
- Layer smoked salmon and cooked leek in the par-baked crust. Pour the egg mixture over the top.
- Bake at 180°C (350°F) for 40–50 minutes, until the custard is set. If the centre jiggles, bake longer. Tent with foil if the crust browns too quickly.
- Cool 10–15 minutes before slicing. Optionally top with crème fraîche and extra dill.
Notes
This recipe was first posted in July 2019 and updated in October 2022.
For a full step-by-step guide to the savoury shortcrust pastry, consult a detailed pastry recipe. I used a 25 cm x 4 cm (10 in x 1.5 in) quiche pan for this recipe.
- To make the pastry by hand: rub cold butter into flour until pea-sized crumbs form, then add cold water and bring to a dough.
- Adjust water as needed. The dough should bind when pressed—if it remains crumbly, add a touch more cold water.
- If the pastry feels stiff, let it sit at room temperature for a few minutes before lining the pan.
- Optionally reserve a few pieces of salmon and leek to place on top before baking.
- To check the custard: gently move the pan—if the centre still jiggles, it needs more time. Cover crust edges with foil if they brown too quickly.
Nutrition (per serving)
Carbs: 17 g |
Protein: 10 g |
Fat: 24 g
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