Salmon & Broccoli Quiche


They look impressive, taste amazing, and actually don’t take that many ingredients. Quiches are great served hot, nice and comforting with fried potatoes and baked beans, or cold, as a snack or picnic item. Up to this point I had only ever made Quiche Lorraine, the most common type, with bacon, onion and cheese. I decided to try a slightly different twist this time.

For the pastry:

8 oz plain flour

4 oz fat (I use 1/2 butter, 1/2 lard)

a little cold water

Rub the fat into the flour in a bowl (or throw it in the blender, makes life easier, and the colder you keep it, the better the pastry comes out). Add water, a little at a time, mixing all the while with a knife. As soon as it starts to form a ball, stop with the water. You need it to come together without it getting sticky. Wrap it in cling film and pop it in the fridge while you prepare the filling.

For the filling:

2 salmon fillets

about 1/4 of a head of broccoli

1 small onion

1 pt milk

4 eggs

grated cheese

Bake the salmon according to the instructions, about 20 minutes should do it. I used frozen for this, but personally I don’t think I will ever buy the stuff again, it was quite dry. Once cooked, break into small bite-sized pieces.

Cut the broccoli into small bite-sized pieces. Boil or steam for a few minutes until it just starts to soften. You don’t want it completely cooked as it will cook further when you bake the quiche. Drain.

Dice the onion and fry until it softens and turns golden.

Now take the pastry out of the fridge, roll out on a well-floured surface and line a flan dish with it. Mine is 10″, this gives 4 generous portions. Don’t worry if yours is slightly bigger or smaller, you adjust the amount of egg mixture you need to fill it. I place my flan dish on a baking tray to catch any spills while it’s baking, and it means you don’t end up with a mess in the oven! Spread the salmon, broccoli and onion out in the pastry-lined dish. Now for the egg mixture. You may want to mix it up a little at a time, so you don’t end up with any left over. The ratio is 1 egg to 1/4 pint of milk. Whisk up the eggs and milk and pour over the filling, until it doesn’t quite reach the top of the pastry. If you like you can sprinkle a little grated cheese on top too. Bake at 180°C for about half an hour, until the filling has set and the pastry is golden brown.

You can put whatever you like in a quiche really, try asparagus or peas instead of broccoli; ham, mushroom and cheese, or go for my favourite, the traditional bacon and onion.