Raquel, author of Los Tragaldabas , brings us a recipe that you will want to prepare whether it is hot or cold: you will love this salmon and cheese quiche, both for its flavor and for its easy preparation. Do not miss it!

Savory tarts are my weakness, and especially quiches -they are my favourites! This type of cake gives a lot of play when it comes to mixing ingredients, turning them into very versatile cakes, since any variant is perfect: vegetables, meat, fish... you really have infinite possibilities when preparing them. In addition, their easy preparation makes them even more attractive.

The recipe that I bring you today is a very tasty quiche , with a mixture of salmon and goat cheese that combine so perfectly. You cannot miss that touch of dill, which gives it an essential freshness.

Quichés are a type of savory tart that comes from French cuisine. Its preparation is very basic : eggs and milk cream mixed with vegetables or any ingredient that we fancy, with which a shortcrust pastry or brisa mold is filled.

salmon quiche

Le Creuset ceramic mold , Mediterranean glass goblet and Masterclass wooden board

The most famous quiché is lorraine, originally from the Lorena area. Initially this quiche only had cream and eggs, cheese and bacon were later introduced. From it gave way to the rest of the versions of one of the most famous salty cakes in the world. If you want to know how to prepare delicious quiches, Julia Child explains it very well in her book The Art of French Cuisine .

These types of cakes are perfect to enjoy at any time of the day, both cold and hot they are delicious . The little ones love its flavor so it is a great idea to practice with them in the kitchen and make the filling that they like the most.

For my quiche today I have used the Le Creuset ceramic mold , as you can see it is beautiful so all you have to do is take it out of the oven and present it on the table, it will be luxurious.


  • 1 sheet of shortcrust pastry
  • 250ml of liquid cream
  • 150-200gr of goat cheese roll
  • 300g of fresh salmon clean of bones and skin.
  • 3 eggs
  • 2 leeks
  • extra virgin olive oil
  • Salt
  • Pepper
  • Nutmeg
  • fresh dill
  • 1 egg to paint the dough

salmon and goat cheese quiche

Ceramic baking balls , Textured porcelain plate and bowls and Le Creuset ceramic mold


  1. Preheat the oven to 180º.
  2. In a frying pan, add a drizzle of olive oil and fry the finely chopped leek until soft.
  3. Add the diced salmon and fry. we booked
  4. We grease our Le Creuset ceramic mold and extend the shortcrust pastry. Prick the base with a fork and put ceramic balls as a weight so that it does not swell (failing that you can use dried legumes).
  5. We bake for 20-25 minutes. Remove, paint with beaten egg and bake for 5 more minutes. We booked.
  6. In a bowl , beat the eggs and cream. Add the goat cheese cut into small pieces, the salmon sautéed with the leek, salt, pepper, nutmeg and finely chopped fresh dill. We remove everything to mix and pour over our mold.
  7. We bake for 25 minutes or until we see that our quiche is golden. We click to check that it is ready.
  8. Let cool on a cooling rack and serve.


María del Mar said:

Me encanta esta receta y la haré sin duda pero…si no se utiliza papel de cocina en el molde, cómo se saca el quinche del molde una vez terminado para que no se rompa??

María José said:

Me encanta pero tengo una duda. En algunos blogs leo que pincelan la masa antes de ponerle las legumbres encima. Aquí, veo que es posteriormente… ¿hay alguna diferencia en el resultado?

Marieta said:

Pues me ha parecido una quiché muy rica. La hice y estaba muy jugosa y con una ensalada es un plato completo. Me encantan tus recetas por lo buenas y fáciles que son. Gracias por compartir.

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