Salmon and Broccoli Quiche: A Delightful Anytime Treat

Bright, tasty, for meeting guests and everyday menu! Quiche with salmon and broccoli is a combination of thin shortcrust pastry, filling and filling, which gives the pie a delicate creamy taste. It can be served at any time of the day and as a holiday snack. It’s easy to prepare, and it won’t leave anyone indifferent!
cook time: 2h
Ivy Ramsay
Salmon and Broccoli Quiche: A Delightful Anytime Treat

Nutrition Facts (per serving)

231
Calories
14g
Fat
12g
Carbs
12g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Salt to taste
Butter 80 g
Wheat flour 160 g

For filling:

Salmon 300 g
Broccoli 150 g
Chicken eggs 3 pc
Cream 150 ml
Salt to taste
Nutmeg to taste

Recipe instructions

Step 1

Step 1
How to make quiche with salmon and broccoli? Measure out the necessary ingredients for the shortcrust pastry. The butter should be cold.

Step 2

Step 2
Sift the flour into a suitable size bowl to enrich it with oxygen.

Step 3

Step 3
Add cold butter to the sifted flour.

Step 4

Step 4
Rub everything quickly with your hands until you get crumbly crumbs. It is very important here not to delay the process so that the butter does not melt from the warmth of your hands. Then the shortbread dough after baking will be crumbly and tender. You can make shortbread crumbs in a blender bowl.

Step 5

Step 5
In a small bowl, beat the egg and salt with a fork until smooth.

Step 6

Step 6
Add the beaten egg to the shortbread crumbs. Knead the dough quickly. If during kneading you notice that the dough is somewhat stiff, add a spoonful of cold water.

Step 7

Step 7
There is no need to knead the dough for a long time. Gather the dough into a ball, place it in a bag or wrap it in cling film. Place the dough in the refrigerator for 20-30 minutes.

Step 8

Step 8
Roll out the chilled dough between two layers of cling film or parchment into a round layer about 5 mm thick. The size of the layer should be larger than the size of the pan used for baking the pie.

Step 9

Step 9
Cover the bottom of a mold with a diameter of 20-22 cm with parchment. Transfer the dough into the mold, form sides about 3 cm high. Prick the dough with a fork so that it does not rise during baking. You can additionally cover the dough with parchment and add dry cargo (peas, beans).

Step 10

Step 10
Bake the pie crust in an oven preheated to 200C for about 15 minutes. If you baked with a load, then the load must be removed earlier so that the bottom is better baked. Baking time and mode may be different. Focus on the operating features of your oven.

Step 11

Step 11
While the base is baking, prepare the pie filling. I first cleaned the fish from skin and bones. For this pie, I used fresh fish; you can use lightly salted or smoked fish, but then you will need to adjust the amount of salt. Broccoli can be used either fresh or frozen.

Step 12

Step 12
Cut the salmon fillet into small cubes.

Step 13

Step 13
If the cabbage is frozen, it is not necessary to defrost it before cooking. Wash the broccoli florets and place them in boiling salted water. Blanch the cabbage over moderate heat for 3-4 minutes. Place the broccoli in a sieve to drain.

Step 14

Step 14
Wash the eggs and dry them. Beat eggs with cream until smooth.

Step 15

Step 15
Salt the filling, add nutmeg (optional), stir.

Step 16

Step 16
Place pieces of salmon on the baked base.

Step 17

Step 17
Distribute the broccoli florets.

Step 18

Step 18
Fill the filling with egg-cream filling.

Step 19

Step 19
Place the quiche in an oven preheated to 180C for 30-35 minutes. The filling should thicken well and brown around the edges. Cool the finished pie slightly and remove from the mold.

Step 20

Step 20
Cut the quiche into portions and serve. It can be eaten both warm and cooled. Bon appetit!

Additional rubrics

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