Easy Salmon Leek Quiche with Ricotta Recipe

Salmon and Leek Quiche with Ricotta. Serves 4 to 6 people.


  • Butter or Olive Oil to cook the leeks
  • Cayenne Pepper
  • Salt
  • Adobo
  • 1 Egg
  • 200g of Ricotta
  • 1 cup of Cream
  • Pie Crust
  • 40 min in the oven at 425 °F or 220°C
  • 1 Leek (2 Leeks if you make this without salmon)
  • 1 can of Salmon or some fresh salmon which is better (optional)
  • Shredded cheese of your preference to top the quiche.
Cut the leek into pieces.
Cook the leeks in the pan with olive oil or butter (depending on your preference or diet)

Once the leeks are cooked, add the salmon, cayenne pepper, and salt and cook a bit more.

Turn off the fire and let it cool.

Prepare your quiche pan (butter or spray the pan with antistick)

Add the crust.

In a bowl, add the ricotta, the cream, some adobo, and 1 egg and mix together.

Toss the leek and salmon in the liquid mixture. 

Add to the pan and top with your shredded cheese of preference.

Preheat your oven to 400 F or 200 C and bake for 40 min or until golden brown (depending on how much shredded cheese you've added before)

Here, I forgot to fold the crust. Fold it to make it more homogeneous all around.
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