Q: Can I use hot smoked salmon instead?

A: Yes, just flake it into pieces and add it as you would cold smoked.

Q: Can I make this quiche crustless?

A: Yes — grease the tin and skip the pastry. Bake at the same temperature.

Q: Can it be made ahead?

A: Absolutely. Bake and chill. Reheat gently or serve cold.

A: Yes — cool completely, wrap well, and freeze. Defrost in the fridge.

Q: What can I use instead of leeks?

A: Try finely sliced spring onions, shallots, or sautéed spinach.

Q: What if I don’t have dill?

A: Use chives, parsley, or tarragon for a different herbal profile.

Q: Is it gluten-free?

A: Not with standard pastry, but use gluten-free shortcrust for a GF version.

Q: Can I use milk instead of cream?

A: Use all whole milk, but quiche will be less rich and firm.

Q: Can I use dairy-free alternatives?

A: Yes — use plant-based cream and cheese for a dairy-free version.

Q: How long will it last in the fridge?

A: Up to 3 days in an airtight container.

Kremet røkt laksequiche med dill og purre

Creamy Smoked Salmon Quiche with Dill and Leek

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

40 minutes

Cook Time

20 minutes

Calories

380

This smoked salmon quiche is the kind of dish that instantly elevates your brunch table or light dinner.

With a golden, flaky crust and a rich, creamy filling, it balances the delicate saltiness of smoked salmon with soft sautéed leeks and a bright kick of dill. It’s elegant without being fussy — a truly effortless showpiece.

The beauty of this quiche lies in its make-ahead versatility. It’s just as good served warm from the oven as it is cold from the fridge, making it ideal for picnics, parties, or quick lunches throughout the week.

The Gruyère adds a nutty richness, but cheddar works just as well. Serve it with a crisp salad or baby potatoes and you have a balanced, satisfying meal that feels fancy but is deeply comforting.

Image of Creamy Smoked Salmon Quiche with Dill and Leek

Ingredients

1 sheet shortcrust pastry (ready-made or homemade)
150g smoked salmon, sliced
1 medium leek, trimmed and thinly sliced
4 large eggs
200ml double cream
100ml whole milk
100g grated Gruyère or mature cheddar
1 tablespoon chopped fresh dill
Salt and black pepper to taste
1 tablespoon olive oil

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Directions

Preheat oven to 180°C (350°F). Roll out and line a 23cm tart tin with pastry. Prick the base with a fork and chill for 15 minutes.
Blind bake the pastry shell with parchment and baking beans for 15 minutes. Remove weights and bake for another 5 minutes until golden. Set aside.
In a frying pan, heat olive oil and sauté the leeks over medium heat until soft. Let cool slightly.
In a large bowl, whisk eggs, cream, milk, dill, salt, and pepper until well combined.
Scatter leeks and smoked salmon evenly in the tart shell. Top with grated cheese.
Pour over the egg mixture. Bake for 30–35 minutes or until the filling is just set and lightly golden.
Cool slightly before slicing. Serve warm or chilled.

Nutrition

Serving Size: 1
per serving: Calories; 380

Amount/Serving % Daily Value

Fat: 28 grams; 36%
Saturated Fat: 14 grams; 70%
Cholesterol: 155 milligrams; 52%
Sodium: 550 milligrams; 24%
Carbs: 18 grams; 6%
Protein: 16 grams
Sugar: 3 grams
Fiber: 1 grams; 4%

Tips for røkt laksequiche

Blindbak skorpen for å unngå bløthet.
Bruk kaldrøkt laks for best tekstur.
Ikke pisk eggene for mye - bare visp for å kombinere.
La den sauterte purren avkjøles før den tilsettes i skallet.
Bruk fersk dill, men tørket kan fungere på et blunk.
Unngå overbaking - midten skal vippe litt når den er ferdig.
La quichen hvile før du skjærer opp fyllet.
Oppbevar i kjøleskapet i opptil 3 dager, eller frys ned individuelle skiver.
Bytt ut Gruyère med feta eller geitost for variasjon.
Tilsett en håndfull spinat for ekstra farge og næring.

Server den med forslag

Ruccolasalat med sitronvinaigrette
Stekt babypoteter
Syltet rødløk eller kapers
Avkjølt hvitvin eller musserende vann med agurk
En fruktsalat eller melonskiver
Ristet surdeig
Kremet agurksalat
Asparges med hollandaise
Tomat og oliven salat
Enkel grønn suppe eller kjølt gazpacho

Vanlige spørsmål

Spørsmål: Kan jeg bruke varmrøkt laks i stedet?
A: Ja, bare flak den i biter og tilsett den som du ville kaldrøkt.

Spørsmål: Kan jeg gjøre denne quichen skorpefri?
A: Ja – smør formen og hopp over bakverket. Stek ved samme temperatur.

Spørsmål: Kan det gjøres på forhånd?
A: Absolutt. Stek og avkjøl. Varm opp forsiktig eller server kald.

Spørsmål: Kan jeg fryse det?
A: Ja - avkjøl helt, pakk godt inn og frys. Tin i kjøleskapet.

Spørsmål: Hva kan jeg bruke i stedet for purre?
A: Prøv finskåret vårløk, sjalottløk eller sautert spinat.

Spørsmål: Hva om jeg ikke har dill?
A: Bruk gressløk, persille eller estragon for en annen urteprofil.

Spørsmål: Er det glutenfritt?
A: Ikke med standard bakverk, men bruk glutenfri smurt for en GF-versjon.

Spørsmål: Kan jeg bruke melk i stedet for fløte?
A: Bruk all helmelk, men quiche blir mindre rik og fast.

Spørsmål: Kan jeg bruke melkefrie alternativer?
A: Ja - bruk plantebasert krem og ost for en melkefri versjon.

Q: Hvor lenge holder den seg i kjøleskapet?
A: Opptil 3 dager i en lufttett beholder.

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Kremet røkt laksequiche med dill og purre

Creamy Smoked Salmon Quiche with Dill and Leek

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Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for røkt laksequiche

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Creamy Smoked Salmon Quiche with Dill and Leek

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for røkt laksequiche

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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