Smoked Salmon Quiche

5 from 2 votes

Make this easy smoked salmon quiche in under 1 hour! Store-bought puff pastry, 10-minute filling, and pure deliciousness.

Course Main Course, Side Dish

Cuisine French, German

Prep Time 20

Cook Time 35

Total Time 55

Servings slices

Calories 3943kcal

1 tablespoon olive oil for greasing the pan
1 pack puff pastry shop bought
2 leek about 450 g/ 1 lb
2 tablespoon olive oil for frying the leeks
5 eggs medium size, at room temperature
1 cups heavy cream 1 cup, can be replaced with crem fraiche
7 oz smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon fresh dill fresh dill or 1 teaspoon dried dill. This is otional, as I often make it withtout dill and it still tastes delicious.

Preheat oven to 180°C /356°F.
Grease your baking dish with 1 tablespoon olive oil. Unfold the puff pastry and gently press it into your dish, covering the edges. Trim excess pastry with scissors. Prick the base of the quiche with a fork, which will allow it to cook evenly.
1 tablespoon olive oil, 1 pack puff pastry
Slice the leeks into rings. Heat the remaining olive oil in a pan and fry the leeks on a low to medium until they begin to brown. (about 10 minutes) Set aside to cool.
2 leek, 2 tablespoon olive oil
In a large mixing bowl, break the eggs and whisk until combined. Mix in the crème fraîche/heavy cream.
5 eggs, 1 cups heavy cream
Cut the smoked salmon into bite-sized pieces. Add to the egg mixture along with the cooled leeks and stir.
7 oz smoked salmon
Season the mixture with nutmeg, pepper, and salt (be careful with salt as smoked salmon is naturally salty). Stir in the dill.
nutmeg, salt, 2 tablespoon fresh dill, black pepper
Pour the mixture into your prepared dish. Place in the oven and bake for approximately 35-40 minutes.
The quiche can be served hot or cold with side salad.