Name: Salmon and broccoli quiche
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 80.00 ml parmesan cheese grated; 90.00 ml butter cubed; 1.00 eggs; 30.00 ml water; 2.00 leeks sliced; 1.00 garlic cloves, crushed; 425.00 g tin pink salmon drained; 200.00 g broccoli cut into florets; 3.00 eggs beaten; 250.00 ml sour cream; 4.00 ml salt and freshly ground black pepper to taste

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Ingredients (11)

Dough: cake flour

80.00 ml	parmesan cheese — grated
90.00 ml	butter — cubed
1.00	eggs
30.00 ml	water

filling: butter

2.00	leeks — sliced
1.00	garlic — cloves, crushed
425.00 g	tin pink salmon — drained
200.00 g	broccoli — cut into florets
3.00	eggs — beaten
250.00 ml	sour cream
4.00 ml	salt and freshly ground black pepper — to taste

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Method:

Oven temperature: 180 degrees C
1. 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.

2. 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.

3. 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.

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

5. 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.

Makes: one 23cm tart