This easy recipe for a sweet mini quiche with leek, thyme, and smoked mackerel makes a delicious savory pie, which can be served at dinner, lunch, or buffet time.
MONDAY! Yeah and that means a real full agenda with driving to get the kids (and myself) everywhere on time. I can just manage it if nothing interferes (so please let the train pass through and don't close the gates when I just arrive). Because it's Monday easy recipes are hot! But I just like it when it's a bit healthy too!
- This recipe is easily made in a large quiche form. Double the ingredients and add 15 minutes to the baking time (it will become 40 minutes).
- Bake the leek first in butter before adding it to the quiche, it will become sweeter in taste.
- Brush the sides of the quiche with the egg mixture so it will bake nice and brown.
- Instead of old cheese (Gouda), parmesan or brie will be nice.
- This recipe is also very delicious with smoked salmon.
- If you want a more skinny recipe use savory pie dough instead of puff pastry.
Storage
- When wrapping the quiche in aluminum foil (or plastic foil) you can store it for up to 3 days in the refrigerator.
- You can freeze this quiche for up to 1 month when wrapped in plastic foil. Don't freeze any longer because the structure of the egg used in the quiche will change too much.

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📖 Recipe
RECIPE CARD
Equipment
- 4 mini quiche forms 5.5 inches (14 cm) diamter
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 240 grams Smoked mackerel
- 100 ml cream
- 2 sprigs dried thyme
- 2 eggs, size L
- 1 leek
- ⅛ teaspoons ground black pepper
- 50 grams cheese , old Gouda cheese, grated
- 4 sheets puff pastry
- 1 tablespoon butter
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Instructions
- Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Cover the quiche forms with puff pastry.
- With a fork push holes in the pastry bottom.
- Put in the refrigerator until use.
- Wash the leek and cut into small slices.
- Melt 1 lump of butter in the pan and add the leek and thyme leaves.
- Stir-fry for 1 minute and then add the cream. Add salt and pepper at the taste.
- Simmer for 2 minutes and turn off the heat. Leave aside for 10 minutes.
- Spread the mackerel and leek on the puff pastry (don't add the sauce yet).
- Whisk the sauce with the eggs and cheese. Put the forms on a baking plate (so if the quiche leeks the oven don't get a mess).
- Brush the sides of the quiche with the egg mixture.
- Pour the remaining sauce on the leek/mackerel and put the baking plate in the oven for 25 minutes.
Notes
- This recipe is easily made in a large quiche form. Double the ingredients and add 15 minutes to the baking time (it will become 40 minutes).
- Bake the leek first in butter before adding it to the quiche, it will become sweeter in taste.
- Brush the sides of the quiche with the egg mixture so it will bake nice and brown.
- Instead of old cheese (Gouda), parmesan or brie will be nice.
- This recipe is also very delicious with smoked salmon.
- If you want a more skinny recipe use savory pie dough instead of puff pastry.
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