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Hot Smoked Salmon & Leek Quiche

09/06/2025 - Main Courses

Prep time: 25 minutes
Cook time: 30–35 minutes
Yield: Serves  8

Ingredients

• 500g block puff pastry
• 4 leeks, trimmed and cut into 3cm rounds
• 200g hot smoked salmon, flaked
• 8 eggs
• 150ml double cream
• A handful of grated Parmesan
• 1 tbsp olive oil
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan).
2. Heat the olive oil in a pan and gently sauté the leeks in their rounds with a pinch of salt until soft and sweet—about 10–12 minutes. Set aside to cool slightly.
3. Roll out the puff pastry to line a 23cm deep flan tin. Prick the base with a fork and chill for 10 minutes.
4. Blind bake the pastry for 10 minutes, then remove the weights and bake for another 5 minutes until golden.
5. In a jug, whisk the eggs with the double cream and season with salt and pepper.
6. Spread the leeks evenly over the pastry case. Top with flaked salmon, then pour over the egg mixture.
7. Scatter Parmesan over the top and bake for 25–30 minutes until golden and just set in the centre.
8. Cool for 10 minutes before serving warm or at room temperature.