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Salmon and Broccoli Quiche

Salmon and Broccoli Quiche

Diana Oana
A colorful, filling and savory quiche with broccoli, salmon, and mozzarella.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Pastry
Cuisine International
Servings 8 pieces

Ingredients
 
 

For the crust:

  • 200 g flour
  • 80 g cold butter diced
  • 1 tsp salt
  • 40 g cold water

For the filling:

  • 1 broccoli
  • smoked salmon fillet
  • 3 eggs
  • 150 ml milk
  • 100 g gourmet mozzarella
  • salt
  • pepper

Instructions
 

  • Preheat the oven to 180 °C/356 °F, no fan.
  • Cut the broccoli into florets and steam for 2-3 minutes.
  • Place the flour and diced butter in a bowl.
  • Rub the butter and flour with your fingers until you get a crumbly consistency, add the salt and water, shape into a ball, and chill for a few minutes.
  • Roll out the dough into a 0.5 cm (1/5th of an inch) thick sheet and transfer to a tart pan with a removable bottom (24-26 cm/9½-10 inch in diameter). Prick the dough with a fork.
  • Place the broccoli florets on top and then the chopped smoked salmon.
  • Whisk the eggs with the milk, salt and pepper and pour into the pan.
  • Grate the mozzarella and sprinkle over the tart.
  • Cover the tart with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes.
  • Serve the tart warm or cold! Enjoy!

Notes

Salmon and Broccoli Quiche
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