Creamy Smoked Salmon and Broccoli Quiche
This smoked salmon and broccoli quiche is delicious, creamy & indulgent. This French-style cheese tart makes a fabulous dinner and lunch.
Ingredients
Pie crust
- 100 g plain white flour
- 75 g wholewheat flour
- 15 g poppy seeds
- 80 g unsalted butter
- 1 pinch of salt
- 1 free-range medium egg
The filling
- 100 g smoked salmon
- 3 tablespoon rapeseed oil
- 1 onion
- 260 g broccoli, cut into small florets
- 4 large free-range eggs
- 300 ml double cream
- 150 ml whole milk
- 80 g Cheddar cheese
- 1 teaspoon dried dill or chives, or handful fresh dill or chives
- ½ teaspoon black pepper
Instructions
Prepare the pastry
- Mix the flours, poppy seeds and salt in a large mixing bowl. Add cold butter cubes and rub until the mixture resembles breadcrumbs. Add an egg and combine. The pastry should feel sticky, you can add more plain flour to reduce the stickiness, however, do not add too much.
- Pat into a ball, place it between two parchment (baking) papers, and roll until the pastry is only about 1 cm thick. Set on a plate and put in the fridge to chill for at least 30-60 minutes.
Prepare the filling
- Add rapeseed oil into a large frying pan and set on medium heat. Dice the broccoli and roughly chop the onion. When the oil is hot, add the vegetables. Bring the heat down and stir it every 2 minutes. Sauté until slightly brown and crispy (takes about 7-10 minutes).
- Break four eggs into a mixing bowl, add double (thick) cream, whole milk, grated Cheddar, dill and black pepper. Cut the smoked salmon into dices.
Blind-bake the pastry
- Preheat oven to 180C/160C fan/355 F.
- Take the pastry out of the fridge, leave to rest for 5 minutes, and roll until it is large enough to cover your pie dish (baking tin). Transfer the pastry to the pie baking tin, press the pastry to the bottom and the sides of the tin so that it touches the tin’s surface everywhere. Prick the bottom of the pastry sheet with a fork several times.
- Cover the pastry with a baking paper, and baking beans and bake for 20 minutes or until golden and crispy.
Add the fillings
- Take the baked pastry out of the oven, top with cooked broccoli and onions, add smoked salmon and pour over with the egg, cheese and cream mix. Bake for 35-40 minutes or until slightly golden on top. Serve hot or cold with a side salad or soup.
Notes
Possible swaps:
- Fresh or canned smoked trout, wild salmon or pink salmon.
- Use courgette or asparagus instead of broccoli.
- Replace onions with a leek.
- Cheddar cheese substitutes are Edam, Emmental (Swiss Cheese), Gouda or Gruyere.
Nutritional Information (Estimates Only)
Calories: 457kcal | Carbohydrates: 23g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 238mg | Potassium: 324mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1307IU | Vitamin C: 30mg | Calcium: 192mg | Iron: 2mg
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