Salmon and leek quiche

A tender quiche with salmon and leeks, made with a milk filling rather than cream. Rich in protein and omega-3 and lighter than the classic version, it is lovely warm with a salad.

Preparation: 20 min  |  Cooking: 35 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 287 kcal · 17 g protein · 21 g carbohydrate · 14 g fat

Ingredients

• 1 shortcrust pastry
• 200 g salmon
• 3 leeks
• 3 eggs
• 250 ml milk
• 1 bunch of dill

Method

1. Sweat the sliced leeks until soft.
2. Beat the eggs with the milk and dill.
3. Roll out the pastry, spread the leeks and salmon over it and pour in the filling.
4. Bake for 35 minutes at 180 °C.

Nutritional benefits

Salmon provides protein and omega-3, which are good for the heart, leeks give fibre for few calories, and the eggs and milk add protein and calcium. By replacing the cream with milk, this quiche is lightened while staying soft. Serve it with a salad for balance.

Variations and substitutions

• With smoked salmon or trout.
• With spinach added.
• Without pastry for a lighter version.
• With wholemeal pastry for more fibre.

Storage and making ahead

Keeps for 3 days and is nice warm or cold. Can be frozen.

💡 Good to know

Let the leeks soften and drain well before filling the tart: they release water and would make the quiche soggy.

Read also

Discover more high-protein recipes · healthy & balanced recipes.

The ingredients in this recipe: pastry · salmon · leeks · eggs · milk.

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