Salmon and Leek Quiche Recipe

Picard is a French chain store, the concept of which finds no equivalent in the US: it only sells frozen foods.

This may not sound very appealing to the foodiest foodies among you, but their products are surprisingly high-quality, much like I remember the frozen section at Trader Joe’s, in which I loved to wander till my fingers grew numb.

Their selection is wide: from simply cut-up vegetables or fruit, and uncooked meat or fish, to more sophisticated appetizers, main dishes, sides, and “ethnic” meals, plus ice cream, desserts, and breads. You could live off of their products alone — and many do — but I like to simply stock up on convenient staples that reduce the prep time for weeknight dinners.

Salmon and leek quiche is one of my favorite quiche recipes, one I find myself suddenly craving every now and then. And so, on Friday night, I was delighted to have everything on hand to make one, in which both the salmon and the leek were courtesy of Picard.

Salmon and leek are, in my humble opinion, a marriage made in heaven. They both offer wonderfully subtle and sweet tastes, best brought out by a salad dressed with a sharp and tangy vinaigrette.

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Salmon & Leek Quiche Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Serves 4.

Salmon & Leek Quiche Recipe


  • 900 grams (2 lb) leek whites, carefully washed and thinly sliced, fresh or frozen (no need to thaw)
  • 2 teaspoons olive oil or butter
  • 1 teaspoon fine sea salt
  • 200 grams (7 ounces) salmon fillets from a sustainable source, fresh or frozen (no need to thaw)
  • pâte brisée or easy olive oil tart pastry or store-bought puff pastry
  • 2 large eggs
  • 60 ml (1/4 cup) crème fraîche or heavy cream
  • freshly ground pepper


  1. Preheat the oven to 200°C (400°F) and grease a 25-cm (10-inch) quiche pan.
  2. Heat the oil in a large skillet. Add the leeks and salt, and cook over medium heat for 20 minutes, or until tender. If the leeks have rendered a lot of juices -- usually this happens if they're frozen -- drain thoroughly.
  3. In a large saucepan, bring water to a simmer and lower in the salmon. Poach for 10 minutes, until just cooked. Drain thoroughly, and flake with a fork.
  4. Roll out the pastry and cut out a 30-cm (12-inch) circle using a plate as a template. Transfer the pastry to the dish, allowing the extra dough to hang over the sides of the dish.
  5. In a large bowl, beat together the eggs, crème fraîche, and pepper. Fold in the leeks and salmon.
  6. Pour the filling in the pie dish, and fold the flaps of dough back over the filling.
  7. With a pastry brush, use what egg moisture is left in the bowl to brush the pie dough.
  8. Bake for 45 minutes, until the crust is golden and the filling is just set. Leave on the counter to settle for a few minutes, and serve with a green salad.
  • Deb

    The quiche looks wonderful, and is unusual to me because I’ve never seen the combination of salmon and leeks in a quiche before, both of which I adore. Now quiche is something I have yet to try making, you inspire me to give it a whirl one of these days!

    Now, this store sounds fabulous. The kind of place I can see myself wandering around in for hours just looking.

  • Deb – never made quiche? It is one of the easiest, versatile and forgiving dishes of all, and a sure crowd-pleaser. One of the first things my mother taught me how to make was a quiche lorraine, a quiche with cheese and lardons (teeny strips of lard). The other one was zucchini gratin (see? zucchini, early on!).
    You really have to try your hand at quiches and let me know how it goes!

  • sylvie

    Le saumon venait-il aussi de chez Picard ? Heureusement que Mamy ne lira pas que tu fais cuire les poireaux à l’huile d’olive !!!! :)

  • Oui Maman, le saumon était de chez Pic-pic aussi! Et pour les poireaux, tu remarques que je donne le choix de la matière grasse, le beurre pour la tradition, l’huile d’olive pour les artères! Bisous.

  • Donna

    I made this quiche tonight. It turned out fabulously. Thanks

  • Apologies for being terribly faddish, but it strikes me that one could forgo the crust and make this in a buttered (lined?) pan anyway, and it would make a great lower-carb dish. I’m not doing the lower-carb thing (anymore), but I’d probably make it this way anyway, as I am a bit lazy when it comes to making crusts!

    I shall have to try this at once.

  • Donna – I’m very happy you made this and liked it! Thanks for letting me know!

  • Jackie – it would probably work fine without the crust! I would add a couple tablespoons of flour to the filling to help it stay together though. But that sort of defeats the purpose of a lower carb dish! I usually use pre-made dougn for my quiches (but never for my desserts) so it’s really no hassle… let me know if you make this!

  • Jamie

    *sigh* I shall have to make this quiche shortly, sans crust, as I am trying to reduce my waistline.. Clotilde, your recipes are divine, and give me lots of inspiration and material for thought. My mother went to school in Paris and did a good bit of cooking in the french style when I was a child, so this brings back memories!

    As to the crustless quiche issue, I have made a few crustless near-quiches recently, and they do cook up alright withough crust or the addition of a bit of flour, though it’s a bit more like having a fritatta than a quiche.

  • Jamie – Delighted you find the recipes tempting! And I think this would work great as a crustless quiche or frittata, you are right…

  • Clotilde,
    I remember baking this one;
    usually enmasse on Fridays for the
    Summer Lunch Rush, when
    Valerie and I would rush the
    Tart Bases out to cool and
    be filled, at 7am.

    we’d start them out the night
    before by leaving the cream out
    to thicken for our Creme Fraiche’.
    sitting it in large Marmites on the
    top of the range. I’d also get a
    few lbs of butter churned quickly
    in the “Robotcoupe” ..

    …ahhhh yess,, just a lil FYI Clotilde,
    it’s the first true commercial grade
    food processor to arrive in the usa,
    by way of Detroit, MI, from Paris.
    In 1978 My Dear – wayyyyyyyyyyy back.

    we’re known for our innovations
    too – like importing any and everything
    edible and cooking related to motown.

    The Mousseline, was artwork..
    It was so light in texture that the
    salmon literally melted into a buttery
    velvet and teased your tongue and
    throat as you enjoyed each morsel.

    Fresh Leeks and Fresh Salmon were
    the order of the day in the house then;
    but I’d gladly enjoy the convenience
    of Really Truly Clean frozen Leeks;
    anyday of the week. besides who can
    you trust to really get the grit out..

    I remember LeMatch,,what a store.
    I also went to the one in Fort D’France.
    it was stocked so well it had 3 floors.
    very rare in the carribean, but it is A.F.

    I love going to the supermarket when
    I travel, just to get the goodies.
    who cares about tee shirts, show me
    the Spice Rack and the Condiments Section.
    But,, stand back cause I’m gonna get busy.

    Might I also suggest one of my
    favorites and specialties –
    “Shrimp and Vidalia Onion Tart”
    a truly divine southern treat.

    Ooo La La,,


    ~RE Ausetkmt

    Honeychiles Kitchen
    a spicy traveling kitchen review

  • Clodagh Miller

    I found this recipe in October 04 and have been making it frequently since! It is ‘to die for’ elegance, delicious and really simple. Thank you for sharing it!

  • Tracy

    Thank you for posting this recipe. My husband and I enjoyed a similar quiche at the cafe overlooking the Metro Palais Royale, and I have been looking for a recipe ever since.

  • RoverDude

    Great website.

    My girlfriend is French (or should I say Parisean?). I’m a New Yorker. She lives in NY now with me…but she still keeps her flat in Paris.

    After all my years of traveling to Paris, I have fallen in-love with Picard. As you said, there is no US equivalent. Not only is there no US equivalent, there is no US equivalent for many of the foods sold in Picard.

    I miss the frozen leek “rondels.” I have still be unable to find frozen leeks in the US!

    Keep up the good work on your website. Good luck!

  • I made this the other day. I added bocconcini on top. It was a huge hit. Perfect for a potluck.

  • kara

    You can never close this sight. You have every delicious recipe under the sun in here.
    I expecally love this one because it bring the health benefits of salmom together with leeks. Leeks alone help with blood pressure, blood clots, cancers, Alzhelmer’s, infections, it lowers cholesteral, pervents colds and upset stomach, detoxifies the body, and it also has great mineral advantages like Vitman B6, Vitman C, Folate, Manganese, Iron, and Fiber, and most of all leeks stabilize blood sugar. Overall on the health scale ranging from 1-10 I give this recipe a definite ten because it tops the charts with all of the health benefits.
    To add even more health benefits I would suggest using a homemade crust using nuts and buckwheat.

  • Ian

    Canned salmon works well in this recipe…

  • 20 more minutes

    I like this recipe for leftover baked salmon. I hate to throw the salmon away because it is so expensive. I made a leftover rice crust because it is so expensive as well. Thank you for this recipe.

  • Lucia

    I made this the other day and it was very nice, however I used only 1 pound of leeks. 2 pounds would not have fit in the quiche mold…I am really glad I found your blog. My husband is French and I am from Peru and I haven’t made many French recipes so this is the perfect place to start. Thank you.

  • Ivan

    I made this with supermarket-bought puff pastry and probably a bit over a pound of leeks and it was delicious! Thank you!

  • Shannon

    im making 2 of these quiches tonight…im so excited. and YES! salmon and leeks are most definitely a match made in heaven! i had a salmon and leek quiche when i was out to brunch at the DB Bistro Moderne on West 44th Street in NYC…it was fabulous! so i had to find a recipe similar to it! :) thank you for the recipe! :)

  • Mizz Mo

    Do you really only use 2 eggs for this recipe? Most recipes call for 4 to 5.

    Thanks for your help!

    • You’re right — classic recipes tend to use a lot of eggs, but I prefer to make mine less rich, especially when there’s an already-rich ingredient in it, such as salmon here.

  • Hi Clotilde! I am trying this recipe as I type this!! My fiance is from Germany, and his mom makes this for him all of the time…I havent been able to find one similar, but this one looks pretty similar. Thanks for posting, can’t wait to eat it!

  • Kevin

    Would this recipe work with SMOKED salmon? I live in Tokyo and my roommates just got a huge amount of smoked salmon as a gift. So everyone wants me to make a quiche suddenly… any thoughts? Thank you!

  • Sandra Hughes

    This was fantastic!! I did add 1 egg and double the Creme Fraiche – as I had a lot of leeks
    Sooo good! I will be making this many many times!!

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.