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Kristyn's

Easy Salmon & Leek Quiche

This Salmon & Leek Quiche is a creamy, protein-packed breakfast made with a flaky sourdough crust. Perfect for make-ahead mornings, brunch, or meal prep—easy, flexible, and absolutely delicious!
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Total Time 1 hour 15 minutes
Servings: 6 -8 people
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American, French, Sourdough
Ingredients Equipment Method Notes

Ingredients
  

  • 1 par-baked pie crust
  • 1 tbsp olive oil or butter
  • 1–3 leeks sliced
  • 1–2 cups cooked salmon or canned
  • 4–6 eggs
  • ¾ cup Greek yogurt
  • 1 cup cottage cheese
  • ½ cup cream or milk
  • 1 cup shredded cheese
  • 1–2 tsp herbs such as Basil, Oregano, Italian, or herb de Provence
  • Salt & pepper to taste

Equipment

  • Pie Tin Ceramic or Tin work perfectly.
  • Saute Pan
  • Mixing Bowl

Method
 

  1. Preheat the oven to 400°F.
  2. Sauté leeks in olive oil or butter until soft. Let cool.
  3. In a bowl, whisk eggs, yogurt, cottage cheese, cream, herbs, salt, and pepper.
  4. Stir in cheese, salmon, and cooled leeks.
  5. Pour into par-baked crust.
  6. Bake 35–55 minutes until the center reaches 165°F and is just set.
  7. Cool slightly before slicing and serving.

Notes

Tips & 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

Table Conversation Starters 🍽️

  • 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?