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Spin the wheel

Salmon and broccoli quiche

  • 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
  • Preheat oven to 190 C / Gas 5.
  • 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.
  • 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.
  • Whisk eggs and cream together in a bowl, add the dill to taste and black pepper if desired; stand to one side.
  • Flake the salmon in base of flan case, then top with the broccoli and cheese. Pour over the egg mixture until evenly distributed.
  • Return to oven and bake for about 30 minutes or until the mixture is set and golden brown.