A rich and creamy quiche packed full of succulent salmon flakes and broccoli. Serve warm or cold with a crisp green leaf salad.
- 250g shortcrust pastry
- 300g salmon fillets
- 200g small broccoli florets
- 4 large eggs
- 250ml double cream
- 100ml milk
- Salt and freshly ground black pepper
- 50g Cheddar cheese, finely grated
Replace the salmon with flaked smoked mackerel for a change of flavour and add a handful of fresh chopped dill or parsley to the egg mixture.
Ready in 1 hour 30 minutes, plus chilling and cooling
Roll out the pastry on a lightly floured surface and use to line a 20cm loose-based flan tin (it should be at least 4cm deep). Trim off the excess pastry and prick the base all over with a fork. Chill in the fridge for 30 minutes.
Preheat the oven to 200C/180C fan/Gas 6. Place a baking sheet in the oven to heat up. Line the chilled pastry case with baking paper and baking beans. Place the flan tin on the baking sheet in the oven and bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-6 minutes until the pastry is crisp and pale golden. Reduce the oven temperature to 190C/170C fan/Gas 5.
Meanwhile, place the salmon fillets in a deep frying pan and cover with water. Bring to the boil then simmer gently for 5-6 minutes until just cooked through. Remove with a slotted spoon and leave until cold. Roughly flake the salmon discarding any skin and bones. Steam the broccoli florets for 1-2 minutes until almost tender.
Place the flaked salmon and broccoli in the pastry case. Whisk the eggs in large jug then whisk in the double cream and milk. Season with salt and freshly ground black pepper.
Gently pour the egg mixture over the filling then scatter over the grated cheese. Bake for 25-35 minutes or until the filling is set and golden brown. Serve warm or cold.