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Salmon and broccoli quiche

Recipe from: 10/1/2009 12:00:00 AM
Salmon quiche

Ingredients 15
Servings 0
Time 30


  • 0
  • 375
    cake flour
  • 80
    Parmesan cheese, grated
  • 90
    butter, cubed
  • 0
    1 egg
  • 30
  • 0
  • 30
  • 0
    2 leeks, sliced
  • 0
    1 garlic clove, crushed
  • 0
    1 tin (425g) pink salmon, drained
  • 200
    broccoli florets, blanched
  • 0
    3 eggs, beaten
  • 250
    sour cream
  • 0
    salt and freshly ground black pepper, to taste


Oven temperature: 180 degrees Celsius.
Prepare the dough: Sift the cake flour, stir in the Parmesan and rub in the butter 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.
Roll out the dough on a flourdusted surface and use it to line a 23cm springform quiche tin. Press the dough against the sides and prick the bottom. The dough is enough for two quiche crusts – you can freeze the other half as is, or bake another crust blind and freeze it.
Bake the crust blind in a preheated oven. Remove the baking paper and baking beans and bake for another five minutes then set 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 shell. Bake the quiche in a preheated oven for about 45 minutes or until golden brown and set.

Read more on: fish/seafood  |  bake

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