Baked Broccoli and Salmon Quiche

This Baked Broccoli and Salmon Quiche is what I would describe as healthy and filling yet also flavourful.

It truly is something enjoyable to eat as the flavours tend to meet and dance in your mouth.

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Salmon is the star of this recipe, but the broccoli adds texture, the quiche crust tastes nutty and is slightly crunchy. Plus the cheese oh the cheese!

I highly recommend you make this for the entire family. Can be made for lunch or tonight’s dinner!

Let me know how it turned out! I hope you enjoy.

Method

1. In a food processor, pulse together the flour, salt, butter until the mixture slightly hardens becomes crumb-like. Leave a bit of flour for dusting worktop later.

2. Add cold water and pulse until it forms a soft dough.

3. Remove the dough from the food processor, flatten into a cling wrap and cover.

4. Place dough covered in cling wrap in the fridge for 20 minutes.

5. Prepare a 30cm quiche tin (must be at least 3cm deep) and lightly grease it with butter.

6. Preheat the oven to 180C and remove dough from the fridge.

7. Lightly dust worktop with flour and roll the pastry spreading up to wider than the quiche tin.

8. Transfer dough to the quiche tin and evenly press the pastry to the bottom of the quiche tin and on the sides as well. You can trim of the excess or leave the edges hanging - all depends on what you want the crust to look like.

9. Place in the freezer for 30 minutes while you prepare the filling.

10. Take a pan filled with water and bring it to a boil. Wash the broccoli chunks in running water and steam it over the pan for 3-5 minutes or until almost cooked. Set aside to cool and drain.

11. Next, heat a pan and prepare the hot smoked salmon. Drizzle olive oil on pan and add in salmon cubes.

12. Season the salmon cubes with salt and pepper and fry until cooked, then set aside to drain from oil.

13. Take a medium-sized bowl and whisk together the heavy cream and eggs. Add in salt, pepper and mix together. Set aside.

14. Remove quiche tin from the fridge and prick the bottom of the pastry with fork then place baking paper. Pour in rice, lentils, beans or pie weights then blind bake for 10-15 minutes.

15. Remove the pastry from the oven and then take out the parchment paper with the weights. Return quiche tin to the oven for another 10 minutes or until crust is golden.

16. Remove quiche tin to add in fillings. Spread out cubed salmon and broccoli on to the baked pastry.

17. Sprinkle shredded mozzarella then, pour in the egg mix. Bake for 35 minutes but start checking in10 minutes prior to avoid overcooking. Ideally the colour should be golden and slightly brown with the centre wobbly.

18. Allow to cool before serving and slice into 8 pies.