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Salmon Leek Quiche Featured image

Easy Salmon Leek Quiche

Easy Salmon Leek Quiche with a simple homemade crust that will make you feel like a pro. Suitable for baby-led weaning and toddlers.
Course dinner, Lunch
Cuisine French-inspired
Fridge Life? 3 days
Freezable? 3 months
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 259kcal
Author Dora


  • Mixer
  • Pyrex Glass Pie Baking Dish



  • cups all-purpose flour 250g
  • ½ cup butter 125g
  • 1 egg
  • ½ teaspoon salt


  • ½ leek
  • 8.8 oz salmon 250g


  • 4 eggs
  • 0.85 cup sour cream 200ml
  • 0.85 cup yogurt 200ml
  • 1 oz parmesan 30g
  • salt
  • pepper



  • Preheat the oven to 200°C / 390°F. Coat the bottom of a pie dish with some butter.
  • Put the flour with the salt into a mixing bowl.
  • Add the cold butter by rubbing it between your fingers so you get small crumbly bits of butter.
  • Add the egg. Mix until you get a nice firm pastry dough (you can mix with a spoon or use a Kitchen Aid with a paddle attachment).
  • Once the pastry is nice and firm sprinkle some flour on a clean surface and roll out the dough to be the size of your pie dish (see notes for pie dish sizes)
  • Punch some holes at the bottom of the dough with a fork and put in the oven to bake for about 15 minutes.


  • Cut the leek into small bits and fry in a pan with a bit of oil for 10 minutes.
  • Cut the salmon into smaller pieces and mix the raw salmon with the cooked leek once the leek is cooked.


  • Put all the ingredients into a mixing bowl and mix until you have a smooth custard. Season with salt and pepper according to your taste.

Make the Quiche

  • Once the crust is baked, lower the oven temperature to 180°C / 350°F.
  • Arrange the salmon-leek mixture over the crust.
  • Pour the custard on top.
  • Bake for about 30 minutes. The quiche is done when you insert a knife through it and it comes out clean.
  • Leave to cool for at least 10 minutes before serving.


Pie Tin Size: We have made this using a 9.5 inch (23 cm) and a 10.2 inch (26 cm).
Use cold butter. If you're making your own crust like I was, make sure you use cold butter. You really need to rub it between your hands into the flour and then mix in a mixer to achieve that perfect quiche pastry.
Know the strength of your oven. The oven temperatures and baking time mentioned in the recipe are for my oven based on it's strength. Your oven might or might not be stronger than mine and therefore the baking time and/or temperature may vary. What you can do after putting the quiche in the oven for baking is check every 10 minutes or so to see that it hasn't started browning on top. If it has you need to lower your oven temperature and keep an eye on the quiche.
Serving to children


  • Omit salt from the recipe
  • 6 months old
    • For baby-led weaning, remove the crust as it is too hard and serve a a large piece the width and length of index finger for the baby to easily grab
    • Not suitable for pureeing
9 months old+ (or whenever ready for pincer grasp)
  • Cut up into bite size pieces (size of your pinky fingernail) or the same as for baby-led weaning. You can give them very tiny pieces of the crust also


  • Cut into smaller pieces and give them just a fork
  • defrost in fridge for 24 hours and reheat in oven for 15 min at 150°C / 300°F.


Serving: 1g | Calories: 259kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 304mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg