Salmon quiche

Salmon quiche

Quiche is basically what happen when you fill a short pastry with bitten eggs and milk. It is one of the most simple dish you can cook, but also one of the most versatile as you can add pretty much anything to your filling. Here is my version with salmon, leek and a lemon chantilly to mix things up.

Juliette B


  1. Short pastry
  2. 2 Salmon fillets
  3. 1 Leek
  4. 2 cloves Garlic
  5. 3 Eggs
  6. 25 ml Milk
  7. Heavy cream
  8. 1 Lemon
  9. Chili powder
  10. Parmesan
  11. Feta cheese
  12. Cilantro
  13. Mustard


20 mins
  1. Change

    In a pan, brown your chopped leek in a bit of butter and olive oil. Once it becomes translucent, add a splash of wine and your salmon. Leave it to simmer until everything's cooked.

  2. Add Photo

    Put your pastry in an oven-proof dish. Use one that is a little too tall for your quiche (so that the pastry is not reaching the edge of your dish). When you will put your quiche in the oven, the edges of your pastry will fold back on your filling.

  3. Add Photo

    In a bowl, mix your eggs with the milk and two hipped tablespoons of cream. Add chili powder and the zest of your lemon.

  4. Add Photo

    In the bottom of your dish, lay out some mustard, place the salmon and leek mix, then pieces of feta cheese. Pour your filling and top it off with chopped cilantro and parmesan cheese. Place in the oven for 20 minutes at 200 °C.

  5. Change

    Serve with your lemon chantilly (whipped cream with two tablespoons of lemon juice.

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