Blue cheese and leeks go wonderfully with poached salmon in this dreamy summer quiche. It's quick to make and is easily frozen, too.


  • 250g salmon fillet (skinless and boneless)

  • 6 baby leeks

  • 200g blue cheese

  • Handful flaked almonds

  • 2 whole eggs

  • 275ml double cream

  • Freshly ground pepper

  • Salt

  • 1 whole egg for glaze

  • 2 handfuls of rocket salad

  • 1 lemon (peeled and segmented)

  • 8 sprigs chervil

  • Basil oil (basil leaves blitzed with olive oil)

  • Court bouillion

  • 1 sticks celery (diced)

  • 1 small carrot (peeled, sliced)

  • ½ small onion (peeled, diced)

  • 1 bayleaf

  • 1 tbsp white wine vinegar

  • 5 peppercorns

  • Short crust pastry

  • 110g plain flour

  • 25g margarine (diced, room temperature)

  • 25g lard (diced, room temperature)

  • A pinch of salt

  • Cold water to mix


  • Pastry:

  • 1.

    Sift the flour and salt into a large mixing bowl. Add the softened fat and quickly rub in to the flour. When the mixture is evenly crumbled, sprinkle in 2 tbsp water. Use a knife to mix and cut the mixture, add more water to bring the mixture together with your hands to form a smooth ball of dough. Cover with cling film and rest for 30 minutes. Line an 8 -inch flan ring with pastry, prick base, then line with greaseproof paper, fill with baking beans and blind bake on gas mark 4/350F/180c for20 minutes. Remove beans and greaseproof brush with beaten egg and bake for another 5 minutes.

  • Quiche:

  • 1.

    Heat court bouillon to a simmer and poach salmon fillet for 6-8 minutes (ensure salmon is still pink in the middle, do not over cook). Sauté off baby leeks in butter, season, remove and drain.

  • 2.

    Arrange baby leeks inside quiche, break salmon and cheese up into pieces, distribute in quiche.

  • 3.

    Mix egg and double cream, season, then pour into quiche. Top with flaked almonds and bake

  • 4.

    For 30 minutes at gas mark 4,350F,180c until set, remove and allow to cool slightly before serving.

  • 5.

    In a bowl combine rocket leaves, mixed with chervil, sliced lemon segments, bound with herb oil, and seasoning. Place on top of the quiche and serve.

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