Parisian brunch· refined · elegant· café‑chic
This quiche is classic Parisian brunch elegance: silky leeks, luxurious smoked salmon, fresh dill and a custard that bakes into a soft, creamy texture. It’s the kind of dish you’d find in a chic café on the Left Bank — refined, comforting and effortlessly beautiful. The sweetness of the leeks balances the smoky richness of the salmon, creating a brunch plate that feels both indulgent and light.
This quiche is soft, elegant and photogenic, exactly the kind of Parisian brunch plate you would find and love. The leeks bring sweetness, the smoked salmon adds luxury and the dill gives that fresh, modern French touch. This leek & smoked salmon quiche pairs beautifully with veloutés, galettes and fondue dishes.
Enjoy this high protein Leek & Smoked Salmon Quiche!
Prep 20 min Cook 40 min Serves 6
Ingredients
1 9-inch pie crust (homemade or store-bought)
2 cups thinly sliced leeks (white + light green only)
1 tbsp unsalted butter
1/2 cup smoked salmon, torn into pieces
4 large eggs
1 cup heavy cream (or half-and-half)
1/4 cup whole milk
2 tbsp fresh dill, chopped
1/2 tsp sea salt
1/4 tsp white pepper (classic French choice)
1/4 cup grated Gruyère or Emmental (optional but very French)
Instructions
- Prepare the crust
Preheat oven to 375°F (190°C). Place the pie crust into a tart pan or pie dish. Dock with a fork and blind-bake for 10 minutes. - Caramelize the leeks
In a skillet, melt butter over medium-low heat. Add leeks, salt lightly and cook 8–10 minutes until soft, sweet and glossy. - Whisk the custard
In a bowl, whisk eggs, cream, milk, salt and white pepper until smooth. - Assemble the quiche
Spread caramelized leeks over the crust. Add smoked salmon pieces and dill. Sprinkle Gruyère if using. - Pour the custard
Gently pour the egg mixture over the filling, letting it settle evenly. - Bake
Bake 35–40 minutes until the centre is just set and the top is lightly golden. - Cool & serve
Cool 10 minutes before slicing. Serve warm or room temperature for true Parisian brunch energy.
Beauty Benefits
- Leeks: sulfur compounds support skin clarity + detox pathways
- Salmon: omega‑3 glow, collagen support, hydration
- Eggs: biotin for hair + skin strength
- Dill: antioxidant brightness + anti‑inflammatory benefits
Health Benefits
- High protein for sustained energy
- Balanced fats for hormone support
- Gentle on digestion
- Naturally low‑glycemic
- Omega‑3s for skin barrier + radiance
Substitutions
Protein
- Smoked salmon → fresh salmon flakes
- Smoked salmon → trout or Arctic char
- Smoked salmon → sautéed mushrooms (vegetarian)
Dairy
- Heavy cream → half‑and‑half
- Heavy cream → crème fraîche (French tang)
- Heavy cream → whole milk (lighter)
Herbs
- Dill → chives
- Dill → tarragon (very French)
- Dill → parsley (clean, bright)
Crust
- Pie crust → puff pastry (more Parisian café)
- Pie crust → gluten‑free crust
- Pie crust → potato crust (rustic)
Storage
- Fridge: 3–4 days
- Reheat: 300°F for 10 minutes; keeps texture silky
- Freezer: up to 2 months (wrap tightly)
- Make‑ahead: bake fully, cool, refrigerate; reheat gently before serving
History
Quiche has deep roots in French cuisine, originating in the region of Lorraine. While Quiche Lorraine traditionally uses bacon, Parisian cafés often feature smoked salmon variations for a lighter, more elegant brunch option. Leeks — beloved across France — add sweetness and silkiness, making this version a refined evolution of the classic. The combination of leeks + salmon is especially popular in Normandy and Brittany, where both ingredients are regional staples.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
