Salmon and Broccoli Quiche
Two healthy ingredients—smoked salmon and broccoli—make this quiche recipe a must for health-conscious quiche lovers. Add some high-quality mozzarella to the mix, and you’re in for a great treat.
Ingredients · Servings 8
- 200 g flour
- 80 g cold butter (diced)
- 1 tsp salt
- 40 g cold water
- 1 broccoli
- smoked salmon fillet
- 3 eggs
- 150 ml milk
- 100 g gourmet mozzarella
- salt
- pepper
Method · 1 h
- Preheat the oven to 180 °C/356 °F, no fan.
- Cut the broccoli into florets and steam for 2-3 minutes.
- Place the flour and diced butter in a bowl.
- Rub the butter and flour with your fingers until you get a crumbly consistency, add the salt and water, shape into a ball, and chill for a few minutes.
- Roll out the dough into a 0.5 cm (1/5th of an inch) thick sheet and transfer to a tart pan with a removable bottom (24-26 cm/9½-10 inch in diameter). Prick the dough with a fork.
- Place the broccoli florets on top and then the chopped smoked salmon.
- Whisk the eggs with the milk, salt and pepper and pour into the pan.
- Grate the mozzarella and sprinkle over the tart.
- Cover the tart with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes.
- Serve the tart warm or cold! Enjoy!
Enjoy!
For the crust:
- 200 g flour
- 80 g cold butter diced
- 1 tsp salt
- 40 g cold water
For the filling:
- 1 broccoli
- smoked salmon fillet
- 3 eggs
- 150 ml milk
- 100 g gourmet mozzarella
- salt
- pepper
Instructions
- Preheat the oven to 180 °C/356 °F, no fan.
- Cut the broccoli into florets and steam for 2-3 minutes.
- Place the flour and diced butter in a bowl.
- Rub the butter and flour with your fingers until you get a crumbly consistency, add the salt and water, shape into a ball, and chill for a few minutes.
- Roll out the dough into a 0.5 cm (1/5th of an inch) thick sheet and transfer to a tart pan with a removable bottom (24-26 cm/9½-10 inch in diameter). Prick the dough with a fork.
- Place the broccoli florets on top and then the chopped smoked salmon.
- Whisk the eggs with the milk, salt and pepper and pour into the pan.
- Grate the mozzarella and sprinkle over the tart.
- Cover the tart with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes.
- Serve the tart warm or cold! Enjoy!
