Salmon and Broccoli Quiche

Salmon and Broccoli Quiche

February 23, 2019 Off By admin

Home Makes: one 23cm tart

Preparation time: 30 minutes

Baking time: 30 minutes

Oven temperature: 180°C


  • Dought: 375ml (180g)
  • Cake flour: 80ml
  • Parmesan cheese, grated
  • Butter: 90ml butter
  • 1 egg
  • Water: 30ml


  • 30ml butter
  • 1 sliced garlic clove
  • Crushed pink salmon ( 425g)
  • Drained broccoli florets (200g)
  • 3 blanched eggs
  • 250ml of beaten sour cream
  • Salt and freshly ground black pepper, to taste


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 that can be bought online at polish food market. 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 sauté 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.