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Photo of Salmon and leek quiche by WW

Salmon and leek quiche

Total Time
1 hr 5 min
15 min
50 min
Pair this hearty quiche with a fresh, crisp salad for a perfect lunch.


Reduced-fat puff pastry

1 sheet(s)


1 whole, halved, washed, drained, thinly sliced


4 medium

Canned red salmon in water, drained

1 415g can

Extra light cheddar cheese

1 cup(s), grated, (120g)

Mixed salad leaves

1 cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a 20cm-round fluted tart tin, with removable base, with pastry. Cover pastry base with baking paper and fill with rice, dried beans or baking weights. Bake for 10 minutes. Remove the paper and rice, beans or weights. Bake for a further 10 minutes or until pastry is golden and cooked. Set aside to cool.
  2. Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook the leek, stirring, for 2 minutes. Reduce heat and cook, covered, for 3 minutes or until softened.
  3. Remove and discard salmon skin and bones then flake the flesh. Whisk the eggs and 1 tablespoon water in a bowl until smooth. Stir in the cheese, leek and salmon until combined. Season with salt and pepper. Pour into pastry case. Bake for 30 minutes or until set.