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Salmon Quiche

Salmon Quiche

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  • 1 Refrigerated pie crust 9", or homemade
  • 1 tbsp Butter, unsalted
  • 1 Leek , white part only, finely sliced
  • 2 cloves Garlic, minced
  • 8 - 10 Asparagus spears, stems and spears separated
  • 5 Eggs
  • 1 1/2 cups Cream, full fat
  • 1/4 tsp Salt
  • pinch Pepper
  • 2 tbsp Fresh dill, roughly chopped
  • 7 oz Salmon
  • 3/4 cup Gruyere cheese, grated


  1. Preheat oven to 350 F.
  2. Unroll pie crust, fit into a 9″ pie dish or tart tin and bake according to package directions. Place cooked crust on a tray to cool.
  3. Sprinkle salmon with salt and pepper and roast in the oven for 15 minutes. Let cool and flake.
  4. Melt butter in a pan over medium heat. Add leeks and garlic, sauté for 2 minutes or until leeks are translucent, but not starting to brown.
  5. Remove pan from stove and stir in asparagus stems.
  6. Cool slightly then spread across base of quiche crust.
  7. Whisk together eggs, cream, dill, salt and pepper in a bowl.
  8. Scatter 2/3 of the salmon in the quiche.
  9. Top with cheese, pour egg mixture over everything.
  10. Top with the remaining salmon and asparagus tips.
  11. Bake for 40 minutes or until top is light golden and center is set but still slightly jiggly when you poke it.
  12. Rest for 10 minutes before carefully removing from tin and slicing.


Recipe adapted from