Breakfast/ Lunch

No Crust Leek & Smoked Salmon Quiche

No Crust Leek & Smoked Salmon Quiche

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Serves: 4-6 Cooking Time: 50 min


  • 1 large organic leek, chopped, washed and green stems removed
  • 2 organic finely chopped garlic cloves
  • 1/4 cup roughly chopped parsley
  • 1 tbsp ghee
  • 1 tbsp olive oil
  • 1 tbsp crème fraîche
  • 4 tbsp whole milk
  • 2 tbsp whole wheat organic flour
  • 3 organic, free range veggie fed eggs at room temperature
  • 5 oz smoked salmon
  • Salt & Pepper



Preheat oven to 350 degrees F


Melt ghee and oil in a pan on high heat and add leeks, stir for 5 min, reduce to medium cook for 10 min


Add garlic and parsley to leeks, stir and cook down for 10 min


Add flour to leek mix and stir to cook off flour taste, then add crème fraîche, stir and shut heat


Beat eggs with milk using a fork in a separate bowl, then add 1 big spoon of leeks to temper the egg mix


Add remaining leeks, stir and place into a round baking dish


Take pieces of smoked salmon, slightly roll and place vertically all around the quiche base


Cook in oven for 30 min


There is no cheese in this recipe due to the addition of the smoked salmon. I recommend only adding cheese if your going for an all veggie or cured meat variation, and omit the crème fraîche.

The most popular form of Quiche has to be the Quiche Lorraine, which has bacon and Gruyere added to the egg/milk base. Since the base is always the same mix of egg and milk, you can really add a whole fridge full of items to it and bake. It pairs nicely with cured meats, pre-cooked veggies, and seafood; just don’t go for that entire selection at the same time. Quiche is typically served in a little bed of crust, but if your short on time or just really hungry and can not wait to make the pastry then no-crust is the way to go. A bit of flour is added to the base to give it a bit more substance and fullness as it cooks. Perfect for brunch with toast or a salad for lunch!

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