Ingredients
- 1 9-inch deep-dish pie shell (thawed if frozen or homemade)
- 1 leek, white and light green part only, halved and thinly sliced
- 1 tablespoon butter
- 1 teaspoon wholegrain or Dijon mustard
- 3 large eggs
- 1/2 cup heavy whipping cream (35% b.f.)
- Salt and pepper, to taste
- 1 1/2 cups cooked, canned, or smoked salmon, in bite-sized chunks
- 1/2 cup Gruyere cheese, shredded
- 1–2 tablespoons fresh or freeze-dried chives, diced
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a skillet over medium heat and sauté leeks for 5–8 minutes until soft. Set aside to cool.
- Prick pie shell with a fork and par-bake for 7–8 minutes. Remove and spread mustard over the base.
- Layer sautéed leeks and salmon in the crust. Sprinkle with Gruyere cheese.
- In a bowl, whisk eggs, cream, salt, and pepper. Pour over the filling in the crust.
- Scatter chives on top and gently press them into the custard with a fork.
- Bake for 25–35 minutes until golden and set. Let rest before slicing and serving.
Notes
- Use Swiss or Emmental cheese instead of Gruyere if desired.
- Shallots can substitute for leeks.
- Add dill or tarragon for extra herb flavor.
- Quiche can be made ahead and stored in the fridge overnight before baking.
- Freeze baked or unbaked for up to 3 months. Bake from frozen with extended time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 135mg
