I have always loved leek in savoury pies. I find it gives that extra edge to (almost) every combination of ingredients. And so, when I was thinking about a suitable recipe to celebrate Easter and the arrival of spring, this one came immediately to mind.

I prepared the leek as part of a traditional recipe, both French and local: quiche lorraine. A combination of eggs and cheese that amplifies – celebrating to perfection – the flavours of this spring vegetable, protecting it in a shell of fragrant and flavoursome brisée pastry.

Dulcis in fundo, to cap it all off we have the decisive and captivating taste of smoked salmon – the perfect icing on the cake.

These savoury leek tartlets will prove to be a really tasty recipe to have a go at. They can be part of your Easter menu or be kept in mind as finger food for a future house party. Or even as a starter for your first barbecue of the season!

Easy and quick to prepare, original, tasty and light, I’m sure that mini leek quiche lorraine will soon become one of your top choices this season!

Mini quiche lorraine with leek and salmon: the recipe

INGREDIENTS (for 10 savoury tartlets)

  • A roll of brisèe pastry ready to use
  • 3 eggs
  • 50 g of cooking cream
  • 100 g of Robiola cheese
  • 15 g grated Grana cheese
  • 100 g of smoked salmon carpaccio
  • 100 g of leek
  • fresh chives to taste
  • extra virgin olive oil, salt and black pepper to taste


  1. Whisk the eggs in a bowl. Add the cream, Robiola cheese, grated Grana cheese, salt and pepper and mix well.
  2. Cut the leek into julienne strips and simmer in a pan with a drizzle of oil and a pinch of salt, 10 – 15 minutes will be enough.
  3. Add the leak to the egg mixture.
  4. Using the right size pastry cutter, cut out 10 circles of pastry. Fit each one carefully into the tartlet moulds.
  5. On top, place a spoonful of the egg and leek mixture.
  6. Cook the savoury tartlets in a preheated oven at 180° for about 30 minutes (or until they appear golden brown).
  7. Once ready, remove the leek lorraine quiche from the oven and allow to cool for a few moments.
  8. Carefully remove them from their moulds and place a few slices of smoked salmon on top of each tartlet.
  9. Your mini leek and salmon quiche lorraine are ready to be served. Enjoy!

Are you looking for another quick and tasty starter to prepare this Easter? Have a look at our asparagus flan with cheese fondue and egg pochè, totally mouth-watering!

Credits immagini: Sara Cartelli

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.