Baked Broccoli and Salmon Quiche

Baked Broccoli and Salmon Quiche


Servings 8
Time Needed Prep
Ingredients 12
Difficulty Medium

Rating (click to rate)

be the first to rate this


  • Pastry
  • 4 1/2 cups Flour
  • 340 g Cold Butter cubed
  • 1 tsp Salt
  • 1/2 cups Cold Water
  • Filling
  • 120 g Broccoli
  • 250 g Hot Smoked Salmon
  • 7 Eggs
  • 2 cups Heavy Cream or milk
  • 1 pinch Pepper and salt
  • 1/2 cups Mozarella Cheese shredded

Nutrition Information

Qty per
71g serve
Qty per
Energy 2876.95kcalcal 4069.2937665314kcalcal
Protein 3.10375gg 4.3900903831737gg
Fat (total) 286.62375gg 405.41415012942gg
 - saturated 171.93825gg 243.19756997977gg
Carbohydrate 57.00525gg 80.630914157202gg
 - sugars 56.84275gg 80.401066493161gg
Dietary Fibre 0gg 0gg
Sodium 371.275mgmg 525.14887056394mgmg

Nutritional information does not include the following ingredients: flour, cold butter, salt, cold water, broccoli, hot smoked salmon, eggs, pepper

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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

Baked Broccoli and Salmon Quiche | Stay At Home Mum

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

More Recipes

Baked Broccoli and Salmon Quiche | Stay At Home Mum

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!

Baked Broccoli and Salmon Quiche | Stay At Home Mum

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

Baked Broccoli and Salmon Quiche | Stay At Home Mum

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


  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.

Baked Broccoli and Salmon Quiche Pinnable

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar