Recipe detail

Vegan dishes Salmon and 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 %
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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
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 149.9 kJ
Carbohydrate 0.6 g
Fat 9.8 g
Protein 14.3 g
Water 0.5 g

Directions

Line the tart tin with the pastry, Prick the bottom of the tart shell. Brush with whole-grain mustard. Finely slice the leeks and sauté them in a knob of butter over low heat until tender. Season with salt and pepper, then let cool. Cut the salmon into even 1.5cm cubes and mix with the cooled leeks. In a bowl, whisk the eggs with the crème fraîche. Add half of the grated cheese and mix. Line the tart shell with the salmon and leek mixture. Pour the egg and cream mixture over the top. Sprinkle with the remaining grated cheese and bake in the oven.