Salmon and leeks are a delicious combination, especially in a buttery quiche. These super easy quiches are light and flaky, and filled with lots of herby gruyere cheese, leeks and slow cooked salmon.
The Deets:
I have always loved quiche and the addition of slow cooked flaky salmon really takes this quiche to the next level. I opted to make this during the holiday season as an appetizer idea, but this would also be a fabulous idea for a holiday brunch or breakfast. Simply make your pie crust and fillings ahead of time, and all you need to do is assemble and bake!
The Salmon:
I like to know where my food comes from (especially seafood) so I always opt for Kvaroy because it’s antibiotic/hormone free, Fair Trade Certified, and ethically raised on a family-owned salmon farm in the Arctic Circle. Trust me, you can really taste the difference in recipes like this and this.
The Pie Crust:
I am always down to grab a store bought pie crust when making quiche. However, since I was making mini ones, I decided this was a great opportunity to make it from scratch. You would be surprised at how easy it is to make pie crust.
