This salmon quiche marries salmon with leeks, chives and Gruyere cheese. Enjoy this quiche with cooked salmon, canned salmon or try it with hot smoked salmon!
19-inchdeep-dish pie shell, thawed if frozen or homemade
1leek, white and light green part only, halved and thinly sliced
1Tablespoonbutter
1teaspoonwholegrain mustard, or Dijon mustard
3largeeggs
1/2cupheavy whipping cream, 35% b.f.
Salt and pepper
1 1/2cupscooked salmon, canned salmon or hot smoked salmon, cooked and cut into bite-sized chunks
1/2cupGruyere cheese, shredded
1-2Tablespoonschives, diced, fresh or freeze-dried
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Instructions
Preheat the oven to 375F. (non-convection setting). Melt the butter in a skillet then add the leeks. Cook, stirring regularly until softened, 5-8 minutes. Remove from heat and let stand to cool while you par-bake the pie shell.
When the oven has preheated, pierce the pie shell with a fork in several places, then place into the oven to par-bake for 7-8 minutes. Remove from the oven.
Spread the mustard over the pastry base then scatter the cooled, cooked leeks and salmon over top. Top with the shredded Gruyere cheese.
In a 2-cup measuring cup, use a fork to whisk together the cream and egg and season well with salt and freshly ground pepper. Pour the egg mixture into the pie shell. Sprinkle the top of the custard with chives, then use a fork to gently press the chives into the custard a bit, to moisten them. Season the top of the quiche with a bit more salt and pepper.
Bake in the preheated oven for 25-35 minutes or until set and golden. Serve hot or at room temperature.
Refrigerate leftovers for about 3 days. This salmon quiche can be assembled ahead, refrigerated and baked up to 24 hours later. It can also be frozen either before or after baking. Wrap well and freeze for up to 3 months.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this quiche, substitution suggestions and step-by-step photos that you may find helpful.