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.

Cremet røget laksequiche med dild og porre

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 til røget laksequiche

Blindbag skorpen for at forhindre opblødning.
Brug koldrøget laks for den bedste tekstur.
Pisk ikke æggene for meget - bare pisk for at kombinere.
Lad de sauterede porrer køle af, inden de tilsættes i skallen.
Brug frisk dild, men tørret kan virke i en knivspids.
Undgå overbagning - midten skal vippe lidt, når den er færdig.
Lad quichen hvile inden udskæring for at sætte fyldet.
Opbevar i køleskabet i op til 3 dage, eller frys individuelle skiver.
Byt Gruyère ud med feta eller gedeost for variation.
Tilføj en håndfuld spinat for ekstra farve og næringsstoffer.

Server den med forslag

Rucolasalat med citronvinaigrette
Ristede baby kartofler
Syltede rødløg eller kapers
Afkølet hvidvin eller mousserende vand med agurk
En frugtsalat eller melonskiver
Ristet surdej
Cremet agurkesalat
Asparges med hollandaise
Tomat og oliven salat
Simpel grøn suppe eller kølet gazpacho

FAQ'er

Q: Kan jeg bruge varmrøget laks i stedet for?
A: Ja, bare fliser det i stykker og tilsæt det, som du ville koldrøget.

Q: Kan jeg gøre denne quiche skorpefri?
A: Ja - smør formen og spring dejen over. Bages ved samme temperatur.

Q: Kan det laves forud?
A: Absolut. Bag og afkøl. Genopvarm forsigtigt eller server koldt.

Q: Kan jeg fryse det?
A: Ja - afkøl helt, pak godt ind og frys. Optø i køleskabet.

Q: Hvad kan jeg bruge i stedet for porrer?
A: Prøv fint snittede forårsløg, skalotteløg eller sauteret spinat.

Q: Hvad hvis jeg ikke har dild?
A: Brug purløg, persille eller estragon til en anderledes urteprofil.

Q: Er det glutenfrit?
A: Ikke med standard wienerbrød, men brug glutenfri muld til en GF-version.

Q: Kan jeg bruge mælk i stedet for fløde?
A: Brug al sødmælk, men quiche bliver mindre rig og fast.

Q: Kan jeg bruge mælkefrie alternativer?
A: Ja - brug plantebaseret fløde og ost til en mælkefri version.

Q: Hvor længe holder det i køleskabet?
A: Op til 3 dage i en lufttæt beholder.

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Cremet røget laksequiche med dild og porre

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 til røget laksequiche

Server den med forslag

FAQ'er

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 til røget laksequiche

Server den med forslag

FAQ'er

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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