Recipe detail

Vegan dishes Salmon Leek Quiche

26. 11. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Vegan dishes

Cuisine: French

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Program steps

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1
Combination
30 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
puff pastry 1 pcs
full-fat mustard 50 g
leek 50 g
salmon 300 g
chicken eggs 3 pcs
whipped cream 33% 200 ml
gruyére 60 g
Emmental 60 g

Nutrition and allergens

Allergens: 1, 10, 3, 4, 7, Milk
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Phosphorus, Se, Zn
Vitamins: A, B, B12, B2, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 189.7 kJ
Carbohydrate 0.6 g
Fat 12.9 g
Protein 16.8 g
Water 4.1 g

Directions

Line the tart pan with the pastry, poke the bottom of the tart.
Brush with Dijon mustard using a brush.
Finely slice the leeks, sauté them in a knob of butter over low heat until tender.
Season with salt and pepper, then let cool.
Cut the salmon into regular 1.5cm cubes, mix with the cooled leeks.
In a bowl, whisk the eggs with the crème fraîche.
Add half of the grated cheese and mix.
Fill the tart base with the salmon-leek mixture.
Pour the egg-crème mixture on top.
Sprinkle the remaining grated cheese and bake in the oven.