salmon, leek and potato quiche


(4 servings)




  • leek (2)

  • red potato (3, cut into 1/4 inch cubes)

  • extra virgin olive oil (2 Tbs)

  • salmon (smoked or fresh, about 1/2 pound)

  • grass-fed whole milk (1 cups)

  • egg (2)




  • flour (145 g)

  • salt (pinch)

  • grass-fed unsalted butter (1 stick, cut into small chunks)

  • ice cold water (3 tbs)



  • Make the crust ahead of time (2 hours to a day ahead). In a food processor, briefly pulse flour and salt with cold butter until all the butter is incorporated and the mixture resembles breadcrumbs (only several pulses will be needed). Add water and briefly pulse again. Remove dough and gather into a ball. Wrap the dough ball in plastic and press it with your hand into a circle. Refrigerate for at least 2 hours. When the quiche filling is ready, roll the dough out to fit a 9-inch quiche pan. 


  • Heat oven to 350  F (180  C)


  • Heat extra virgin olive oil over medium heat and saute chopped leeks and cubed potatoes for about 10 minutes (potatoes should not be fully cooked at this point).


  • Add chopped salmon and saute for about 5 minutes. Add salt and pepper to taste. Do not add any salt if you are using smoked salmon. 

  • Add the leek, potato and salmon mixture to a crust lined quiche pan. 


  • Beat the eggs and combine with the milk. Pour over the salmon mixture.


  • Bake the quiche for about 45 minutes, or until it is firm to the touch. Leave the quiche resting for at least 15 minutes before serving.



Notes. As it packs a hefty amount of carbohydrates and saturated fat, this quiche is not to be indulged in too frequently, particularly by people with diabetes or those trying to lose weight. For a healthier version, make the crust with whole wheat flour and substitute potatoes with mushrooms or spinach. 

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