Salmon and broccoli quiche

    1 hour

    Not for the faint hearted, this quiche loaded with salmon and full of flavour. Steam the broccoli first or use leftover broccoli.

    131 people made this

    Serves: 6 

    • 1 shortcrust pastry sheet
    • 4 large eggs
    • 250ml (9 fl oz) single cream
    • chopped fresh dill, to taste
    • black pepper to taste
    • 3 fillets hot smoked salmon, or more if desired
    • 1 head broccoli, cut into florets and steamed
    • 225g (8 oz) extra mature Cheddar cheese, grated

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. Line a 25cm (10 in) flan tin with the shortcrust pastry; cut away excess pastry. Prick bottom with a fork, cover with a sheet of parchment, then fill with dried beans.
    3. Bake blind for 10 minutes, then remove from oven and remove parchment and baking beans. Return pastry case to oven for 5 to 10 minutes. Take out and let stand.
    4. Whisk eggs and cream together in a bowl, add the dill to taste and black pepper if desired; stand to one side.
    5. Flake the salmon in base of flan case, then top with the broccoli and cheese. Pour over the egg mixture until evenly distributed.
    6. Return to oven and bake for about 30 minutes or until the mixture is set and golden brown.


    Delicious hot or cold as part of a buffet, ideally better eaten on the day cooked but please eat within three days of cooking and store in fridge once cold.

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    Loved it!  -  25 Jun 2017