Buttery quiche is delicious, especially with salmon and leeks. 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. I used Inspired Taste “Easy All Butter Flaky Pie Crust” and it was great for beginners!
Mini salmon & leek quiches
Ingredients
- Pie crust See notes for pie crust info
- 1 cup Milk
- Dill
- 1 cup Gruyere cheese, grated
- 2 Leeks
- 3 Kvaroy Arctic salmon filets
- Extra virgin olive oil
- Salt
- Pepper
- Cooking Spray
Instructions
- Preheat oven to 300. Slice leeks, and transfer the ends to a baking sheet, along with a few sprigs of dill. Wash Kvaroy Arctic salmon filets and pat dry. Add on top of the herbs and coat in olive oil and season with salt and pepper. Bake for about 16 min. Use a fork to flake the salmon into smaller pieces. Bump oven temp up to 375.
- Meanwhile add olive oil to a skillet. When hot, add leeks. Cook until browned, about 7-10 minutes. Set aside.
- Add milk, eggs and more sprigs of dill to a large bowl. Whisk until combined.
- On a floured surface, roll out disc of dough. Depending on the size of your quiche tray, you’ll need to determine how big to make your circle of dough. I did about ½ an inch wider around than the tray to account for the sides.
- Add dough to each of the trays and press in, removing any excess dough from the sides. Add a sprinkle of gruyere cheese to the bottom of each pie crust. Then add a small spoonful of sauteed leeks. Pour egg/milk mixture over top, about ¼ cup worth. Add a spoonful of salmon and more cheese to the top. Repeat and add to a baking sheet and bake for 25 min or until golden brown. Enjoy!
