Salmon and Leek Quiche Recipe

My eldest daughter came back from France and had tasted the most delicious quiche. She wanted to make her own so came up with this recipe which I am going to share with you.

The quiche is really easy to make, and the Roquefort gives it a real bite. The cheeses can be a little pricey but you only need to use a little so you can use them in other recipes or save them for making another quiche. The Emmental Cheese gives it a lovely stringy texture, but you don’t use too much so it won’t be like a pizza.
The pastry you can buy ready made or make your own. I do either, it depends how much time I have. When I make my own I just use a recipe of half fat to flour, so 200g plain flour and 100g butter, then bind together with a little water. I always leave my pastry in the fridge for at least half an hour before using it. 
Then l line a flan tin with the pastry put in a lining of foil or greaseproof paper and weight it down with either baking beans or flour. I cook this for around 15 minutes at 190C. Then the pastry case is ready for the filling. 


  • 1 piece of salmon steak chopped into small pieces
  • 20g Roquefort cheese
  • 50g Emmental cheese grated (you can buy this in packs already grated)
  • 2 eggs
  • 150 ml single cream
  • 50g Chedder, grated
  • 1 leek, finely chopped
  • small blob of butter for frying


  • Using a large frying pan melt the butter and gently fry the salmon and leeks for about 5 minutes.
  • Put the mixture into the pastry case
  • In a large bowl mix together the eggs, cream and grated Chedder cheese
  • sprinkle the grated Emmental cheese over the salmon and leek mixture
  • Break up the Roquefort and sprinkle over the salmon and leek mixture
  • Finally add the egg, cream and cheese mixture. 
  • Bake at 190C gas mark 5 for 15 minutes or until it is set and lightly brown.
Thank you eldest daughter for letting me share this delicious recipe, I guess it’s a guest Big Kids in the Kitchen post 😉

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