Good morning, world! It’s going to be a beautiful day because you have a protein-filled quiche waiting to come out of the oven—ready to fuel your morning and maybe even your whole weekend.

There’s something so comforting about easing into the day with a warm cup of tea, knowing a nourishing, homemade breakfast is baking away. This Salmon & Leek Quiche is just that—healthy, sustaining, and absolutely delicious.

I like to break this recipe into manageable chunks. I’ll often make a few batches of my Tangy Sourdough Pie Crust ahead of time. It uses up sourdough discard, freezes beautifully, and works for both savory and sweet recipes. I usually par-bake the crust the day before, making the morning assembly quick and stress-free. I also like to whip up the filling ahead of time, cover and refrigerate. This way, in the morning I dump the filling into the par-baked crust and bake, then enjoy my cup of tea.

My daughter loves quiche, so we’ve tested quite a few variations over the years—even crustless versions when time is tight. And even my egg-hesitant husband happily eats this one, which says a lot!

While this version features salmon and leeks, it’s incredibly flexible. Swap in bacon and onion, ham and cheese, sausage, or a mix of vegetables depending on what you have on hand.

Let’s get to it—put on your Apron First and simplify your morning.

Why You’ll Love This

Perfect make-ahead breakfast or brunch
Protein-packed and filling
Flexible ingredients based on what you have
Easy to reheat for leftovers
Great for slow mornings or hosting

Ingredients

Olive Oil or Butter – Used to sauté the leeks and build flavor

Leeks (1–3) – Mild, slightly sweet onion flavor that pairs beautifully with salmon

Salmon (fresh or canned) – Rich in protein and omega-3s; leftover cooked salmon works perfectly. Our salmon comes from a CSA style program, Iliamna Fish Company who operates in Alaska, but brings us our salmon shares to Portland.

Eggs (4–6) – The base of the quiche, creating structure and richness

Greek Yogurt – Adds tang and creaminess while boosting protein

Cottage Cheese – Creates a soft, creamy texture and adds extra protein

Cream (or milk substitute) – Helps create a silky custard consistency

Shredded Cheese (Parmesan, Cheddar, or Gruyère) – Adds depth and savory flavor

Herbs (Basil, Oregano, Italian blend, or Herbes de Provence) – Brightens and balances the richness

Salt & Pepper – Essential for seasoning

Sourdough Pie Crust – Flaky, tangy base (par-baked for best results)

{All ingredients listed below with exact amounts needed.}

Equipment:

Pie Tin (ceramic or tin works great! See note about longer cooking time for Ceramic pie tin) or this Ceramic Pie Dish

Mixing bowl

Saute pan: could be your dutch oven

Probe Thermometer Instant Read- handy gadget to have for lots of kitchen projects.

Step 1: Prepare the Crust

Make and par-bake your sourdough pie crust. This can be done the day before—cover and refrigerate until ready to use.

Try my Tangy Sourdough Pie Crust recipe

Step 2: Sauté the Leeks

Slice leeks and sauté in olive oil or butter until soft and fragrant. Set aside to cool slightly.

Prepare the Salmon
While the leeks saute, Flake cooked salmon into small pieces. Or for even easier use canned salmon.

Step 3: Mix the Filling

In a medium bowl, whisk together eggs, Greek yogurt, cottage cheese, cream, herbs, salt, and pepper. Stir in shredded cheese and salmon.

Combine
Add the cooled leeks to the mixture and stir gently.

Optional Make-Ahead Step

Cover the filling and par-baked crust separately and refrigerate overnight. Wait to assemble until just before baking to keep the crust from becoming soggy. No one likes a ‘soggy bottom’ pie.

Step 4:Bake

Preheat oven to 400°F. Pour filling into par-baked crust. Bake for 35–55 minutes, until the center reaches 165°F and is just set with a slight wobble, this prevents the eggs from becoming rubbery.

Cool & Serve
Let rest for 5–10 minutes before slicing and serving. Enjoy.

Table Conversation Starter:

Would you rather eat breakfast for every meal or dinner for every meal?

What’s your dream slow morning routine?

If you could cook with any chef in the world, who would it be?

Tips and Tricks

Don’t overbake – A slight wobble in the center keeps the texture creamy, not rubbery
Cool the leeks first – Prevents scrambling the eggs when mixing
Use a thermometer – 165°F is your perfect doneness point
Par-bake your crust – Prevents a soggy bottom
Let it rest before slicing – Helps the quiche set properly
Make it your own – Swap proteins, cheeses, or veggies based on what’s in your fridge