Name: Salmon and broccoli quiche
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 180 g flour cake; 80 ml parmesan cheese grated; 90 ml butter cubed; 1 eggs; 30 ml water; 30 ml butter; 2 leeks sliced; 1 garlic cloves, crushed; 425 g salmon tinned; 200 g broccoli cut into florets; 3 eggs beaten; 250 ml sour cream; salt and freshly ground black pepper to taste

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Ingredients (13)

Dough:

180 g	flour — cake
80 ml	parmesan cheese — grated
90 ml	butter — cubed
1	eggs
30 ml	water

FILLING:

30 ml	butter
2	leeks — sliced
1	garlic — cloves, crushed
425 g	salmon — tinned
200 g	broccoli — cut into florets
3	eggs — beaten
250 ml	sour cream
	salt and freshly ground black pepper — to taste

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Method:

Preheat oven to 180°C.

Prepare the dough: Sift the cake flour, stir in the Parmesan cheese and rub in the butter cubes with your fingertips until the mixture looks like fine breadcrumbs. Beat the egg and water together and add to the dry ingredients. Cut in the liquid with a knife and incorporate the ingredients to form a dough. Knead the dough until smooth, wrap it in clingfilm and refrigerate for 30 minutes. Preheat the oven.

Roll out the dough onto a flour-dusted surface and use it to line a 23cm springform quiche tin. Press the dough against the sides, prick the bottom and freeze the leftover dough. The dough is enough for two quiche crusts – you can freeze the other half as is, or blind bake another crust and freeze it.

Blind bake the crust in a preheated oven. Remove the baking paper and baking beans and bake for another 5 minutes before setting aside to cool.

Prepare the filling:
Heat the butter and sauté the leeks until soft. Add the garlic and stir-fry for another minute before setting aside to cool.

Place the leeks, salmon and broccoli in the quiche shell. Beat the eggs, sour cream and seasoning together and pour over the ingredients in the quiche shell.

Bake the tart for about 45 minutes or until golden brown and set.

Words and image: Home magazine

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