Smoked Salmon and Broccoli Quiche

This Smoked Salmon and Broccoli Quiche will surely please everyone around the table. Ideal for brunch, lunch or supper, it’s best served warm, with a drizzle of lemon and some rocket salad on the side. Who can say “NO” to salmon, broccoli, cheese and cream, wrapped up in buttery pastry? I sure can’t!

JUMP TO RECIPE

My first experience with quiche was a few years back when I travelled to France. Along with fresh baguettes, croissants and éclairs, I could not miss out on trying a quiche. And let me tell you, it didn’t disappoint! The combination of pastry, bacon, cheese and cream was divine (it was a Quiche Lorraine). That experience sparked my curiosity and I ventured into trying other combinations. As a result, I am excited to share with you this Smoked Salmon and Broccoli Quiche. 

What is a Quiche Made Out Of?

Quiche is a French savoury tart, consisting of a buttery crust, filled with a custardy filling that contains cream, eggs and cheese. The addition of meat, seafood or vegetables completes this dish. The most popular quiche of all is the Quiche Lorraine, which, as I mentioned above, contains bacon.

Here is what you’ll need to make your own Quiche Crust:

Ingredients: 

• Flour: Plain or “00” flour.
• Butter: Use cold, unsalted butter. The butter should be straight from the fridge. Cut it into cubes, ready to use.
• Water: Use 4-5 tablespoons of ice-cold water. This will help the butter to remain as cold as possible, even if you are using a food processor. 

Equipment: 

• Food Processor: You can use a food processor or you can make the dough by hand, using a medium-sized ball and following the instructions.
• Cling Film: After making the dough, you will need to refrigerate it before rolling it out and baking it. A minimum of 45 minutes to 1-hour resting is required.
• Rolling Pin: Needed for rolling & shaping the dough.
• Fork: Required to “punch” the pastry dough shell just before adding the parchment paper and your chosen weight (be it rice, beans or ceramic beans. This will create more uniform baking as it will prevent the base from rising.
• Pie Dish or Tart Tin: The quantities in this recipe will suffice for 1 x 23 cm diameter tart tin. I would recommend that you use a tart pan with a removable bottom. This will allow you to pop the tart out of the tin easily.
• Parchment Paper: You will need this to blind bake the quiche shell.
• Rice, Beans or Ceramic Baking Beans: Required to weigh down the parchment paper that covers the quiche crust.

Method:

Step 1: Add the flour and butter to the bowl of a food processor (or a medium-sized bowl if you are making the dough by hand). 

Step 2: Pulse on and off until you obtain a consistency that is similar to that of “wet sand”.  If you are using your hands you will mix the flour and butter until you obtain the same consistency as described. You will still have pieces of butter that are not fully incorporated but that’s ok! That will create a flaky crust.

Step 3: Pour in 4 – 5 tablespoons of ice-cold water. Continue mixing just until a ball of dough starts forming. Transfer it to your worktop and wrap it tightly in cling film. Refrigerate for 45 minutes – 1 hour.

Step 4: Roll the pastry into a circle a bit larger than the tart pan that you are using so that you can cover the sides of the pan as well (see image below). The thickness should be around 3 mm. Gently press it down to the quiche tin. Remove the excess using a sharp paring knife. Then, using a fork, “punch” the base. Place in the freezer for 10 minutes.

Whilst the Quiche Crust is Baking, it’s time to make the filling

For the quiche filling, you will need 100 g of smoked salmon, sliced, 2 eggs, 100 g of grated parmesan cheese, 200 ml double cream, 60 g broccoli florets, dill, salt and pepper. 

Bring a pot of lightly salted water to a boil. Add the broccoli florets and cook for 3 minutes. Then drain and let them cool down for 5 minutes. Pat them dry using a kitchen paper towel. 

Crack the eggs in a medium-sized bowl. Pour in the cream and combine. Stir in the parmesan cheese and dill and mix. Season with salt and pepper.

When the tart shell is baked, pour in the custard mixture, then add the broccoli and salmon distributing them evenly. Bake for 25 minutes until the quiche is set and it has a golden brown colour.

Smoked Salmon and Broccoli Quiche

Yield: 8 servings / 1 x 23 cm Quiche Tart

This Easy Smoked Salmon and Broccoli Quiche will surely please everyone around the table. Ideal for brunch, lunch or supper, it’s best served warm, with a drizzle of lemon and some rocket salad on the side.

Who can say “NO” to salmon, broccoli, cheese and cream, wrapped up in buttery pastry? I sure can’t!

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Ingredients

For the Quiche Crust

• 280 g plain or "00" flour
• 140 g unsalted cold butter, cubed
• 4 - 5 tablespoons cold water

For the Filling

• 100 g smoked salmon, thinly sliced
• 60 g broccoli florets
• 2 eggs
• 100 g parmesan cheese, grated
• 200 ml double cream
• a handful of dill, chopped
• salt
• pepper

To Serve

• rocket salad (optional)
• lemon (optional)

Instructions

Prepare the Quiche Dough & Blind Bake

1. Preheat the oven to 180°C.
2. To a food processor bowl add the flour and butter. Pulse on and off until you obtain a consistency that is similar to that of "wet sand" (about 30 seconds). With the food processor running at low speed, start pouring in the water, one spoon at a time, just until a dough starts to form.
3. Transfer the dough to your worktop surface and wrap it up tightly. Refrigerate for 45 minutes - 1 hour.
4. Roll the dough into a circle, large enough to cover the tart pan and its margins. You can check if you are on the right track by placing the tart dish over the rolled dough. When ready, transfer the dough to the pie dish, gently lifting and pressing down the dough. Use a paring knife to remove the excess dough.
5. Using a fork, "punch" the base of the quiche all over, then freeze it for 10 minutes. Then, cover it with parchment paper and pour in the rice, beans or ceramic weights to "blind bake" the shell. Bake for 15 minutes, then remove the weights and continue baking for another 15-20 minutes until the crust turns golden brown.

Quiche Filling & Assembly

1. Bring a pot of lightly salted water to a boil. Add the broccoli florets and cook for 3 minutes. Let them cool down for 5 minutes. Pat dry using a paper kitchen towel and set aside until needed.
2. Meanwhile, crack the eggs into a medium-sized bowl. Pour in the cream and combine. Stir in the parmesan cheese and dill and mix. Season with salt and pepper.
3. When the tart shell is baked, pour in the custard mixture, then add the broccoli and salmon distributing them evenly. Bake for 25 minutes until the quiche is set and it turns golden brown.
4. Serve warm, alongside some fresh rocket salad and a drizzle of lemon juice.

Notes

How long will the Quiche be good for?

Make this Quiche ahead of time and once it has completely cooled down, store it in the refrigerator, wrapped in cling film. It will keep well for 3 - 4 days.

To reheat the quiche, place it in a preheated oven at 180°C for 10 minutes. Then slice and serve as desired! This is perfect for when you are hosting parties or you have a gathering. A real-time saviour that will allow you to spend more time on the day with your loved ones rather than at the stove.