Broccoli & Salmon Quiche

Jan 03, 2017

This is a super easy recipe and a crowd pleaser, kids and adults will equally love it, I swear even people who are not fish aficionados will enjoy this dish. You can use a store bought tart dough or you could make your own, it’s up to you. I personally don’t like store bought crust and I don’t particularly advise going for it, but if you’re in a hurry and can’t be bothered to make one from scratch, that’s absolutely fine.

I like to serve this quiche with a side of spinach salad with an olive oil and lemon vinaigrette, but really any kind of fresh salad works.

Broccoli & Salmon Quiche

For the crust:

350g/2,5 cups flour

1 tsp salt

225g/1 cup unsalted butter, chilled and cubed

60ml/1/4 cup ice cold water

In a food processor, place flour and salt and process until combined. Add the butter and pulse until crumbly. Pour water in a slow and steady stream, through the feed tube, until the dough starts to come together. If you don’t have a food processor, make dough by hand using a pastry cutter or two forks to cut the butter into the flour, then knead with your hands. Divide dough into two equal pieces, flatten, cover with plastic wrap, and refrigerate for half an hour. If you will only be using one disc, freeze the other one for up to a month (defrost the dough in the refrigerator overnight before using).

Turn out 1 piece of dough onto a lightly floured work surface. With the aid of a rolling pin, roll dough into a 30cm/13 in. round and fit into a 20cm/9 in. tart pan, cutting edges flush with rim. Chill for 30 minutes in the fridge. Preheat oven to 180C/350F. Cover tart case with baking paper and place ceramic pie weights or about 1kg/2 pounds beans on top, then blind bake for about 20 minutes. Remove from the oven, discard beans or pie weights and baking paper, prick with a fork all over and return to the oven for another minute. Remove from the oven and allow to cool.

For the filling:

200g/7 oz. fresh salmon fillet

3 eggs

200ml/¾ cup full fat milk

Salt & pepper

A handful of broccoli florets, cooked for two minutes in boiling water and drained

30g/1/4 cup grated Cheddar cheese

Fill a large pan with water to a depth of 2,5cm/1 in. Bring to a boil over medium-high heat. Place salmon in a bamboo or collapsible steamer. Cover and place steamer in pan. Reduce heat to medium-low and cook for 7 to 9 minutes, until cooked through. Transfer fillet to a chopping board and cut into chunks of approximately 2,5cm/1 in.

In a medium bowl, add eggs, milk, season with salt and pepper and whisk well. Add salmon chunks and fold in gently. Halve your broccoli florets, place in the tart case, then pour the eggs, milk and salmon mix on top. Sprinkle with the grated cheese and bake in the oven for 25 minutes, until set. Some like it hot, some don’t, so it’s up to you whether you want to serve it hot or cold, I think it’s good either way.

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