Vicky’s Coho Salmon and Leek Quiche
We love this recipe because it combines salmon with leeks and eggs, two ingredients that our Salmon Stewards have learned pair exquisitely with any salmon species. This dish is equally good as a hot dinner or cold breakfast.
- 1 coho salmon fillet
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil, divided
- 1 pound leeks
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon Kosher salt
- 2 tablespoons whipped cream cheese
- 2 teaspoons capers
- 2 tablespoons dill, torn
PREHEAT + COOK
Wash the leeks to remove any dirt between the green parts of the leek. Cut both white and green parts into thin rounds. Heat 1 tbsp olive oil in a large pan over medium heat. Add leeks and cook until soft and glistening, about 10 min. Transfer to bowl.
Pour remaining olive oil into pan, add salmon, and cook until just barely pink. Let cool slightly before breaking into small pieces with a fork.
In large bowl, whisk together eggs, whole milk, heavy cream, salt, and lots of black pepper. Add cream cheese, using a wooden spoon to break it up— small lumps are OK! Set aside.
Roll out thawed pastry dough. Transfer into 9-inch shallow pie dish. Press dough against sides, discarding any overhanging dough.
Spread leeks across the bottom of the dough. Top with salmon pieces, then pour egg mixture over the top. Sprinkle on capers and dill.
Bake for 30-40 minutes, until center is firm and the crust is golden brown. Let cool for at least 10 minutes before serving.
Tip: This can be made with any of our salmon! If you use smoked salmon, add it straight to the quiche (don’t cook it again).
Know Your Cook
- Vicky Cassidy -
Vicky Cassidy is a food blogger, cook, and photographer from Madison, WI. Born in Russia, Vicky immigrated with her family to Chicago in the 1990s and has been a Midwesterner ever since. Her beautiful blog, Things I Made Today, features approachable, whole-food recipes. Vicky loves fish—in fact, she got engaged over a plate of seafood in Thailand!—and her blog includes lots of great recipes that we adore.