Quiche with Salmon and Broccoli

The perfect bright combination

About 5 years ago, my friend and I were talking about quiches. She told me how her husband prepares the dough, and we discussed various fillings, from chicken and cheese to pear and gorgonzola. Hello, Nastya! But then the recipe got stuck in my notes for a whole five years. However, another friend reminded me about quiches, and off I went. Somewhere between playing with kids and putting little one to sleep, the recipe was written. And I'm immensely happy about it.

Preparation time:
40 min
Cooking time:
1 h
Total time:
1 h 40 min
Recipe yield:
8 portions


Quiche Crust

  • 225 g flour
  • 125 g unsalted butter
  • 10 g sugar
  • 4 g salt
  • 60 ml ice-cold water

Quiche Filling

  • 400 g fresh salmon here you can read more about how to choose fresh fish;
    you can substitute salmon with turkey or chicken breast;
  • 300 g broccoli
  • 3 eggs
  • 150 ml heavy cream (22-35% fat)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/5 tsp nutmeg
  • 100 g hard cheese (for cheese lovers)


Preparing the Quiche Crust

The process is similar to making sweet shortcrust pastry, so if you're familiar with making tarts, you'll find this easy to follow.

  • in a large bowl, mix 225g of flour, 10g of sugar, and 4g of salt,
  • cut 125g of cold unsalted butter into small pieces and mix it with the flour mixture until you get crumble-like consistency - you can grate the butter and mix it with flour, rub the butter with your fingers, or use a food processor, the butter pieces should be evenly coated with the flour and not melt;
  • Quiche with Salmon and Broccoli
  • create a well in the flour-butter mixture and pour 60ml of ice-cold water into it,
  • quickly knead the dough (form it into a ball), being careful not to break the butter pieces,
  • Quiche with Salmon and Broccoli
  • wrap the dough with plastic wrap and place it in the refrigerator for 30 minutes.

Preparing the Quiche Filling

  • boil water in a large saucepan and add some salt,
  • while the water is boiling, separate the broccoli into florets, cut large florets into 2-4 pieces,
  • cook the broccoli in boiling water for 5-7 minutes until it becomes slightly tender but retains its color and shape,
  • drain the broccoli in a colander and let it cool,
  • cut the fresh salmon into cubes,

Rolling Out the Quiche Crust

  • start with preheating the oven to 180°C (356°F),
  • sprinkle some flour on your working surface and rolling pin,
  • start rolling out the dough, lifting and turning it during the process, if the dough is too cold and starts to break when rolled out, let it rest at room temperature for a few minutes;
    add more flour if the dough sticks to the surface or rolling pin;
  • roll the dough to about 3mm thickness, try to work quickly so the dough doesn't warm up, if it does, place it on a baking sheet dusted with flour and put it back in the refrigerator for 10 minutes;
  • once the dough is rolled out, place it over quiche pan (cake pan would also work), press it down gently and trim off any excess dough,
  • evenly prick the dough with a fork,
  • Quiche with Salmon and Broccoli
  • cover the dough with baking parchment and add baking beans or use any other baking weight like rice or dried beans, distribute the weight evenly and press lightly,
  • put the pan in the preheated oven and bake for 13-15 minutes,
  • once the quiche crust starts to turn golden around the edges, remove it from the oven and remove the baking parchment and baking beans,
  • put the pan back in the oven and bake for another 5 minutes, if the edges of the base begin to darken while the center is still not fully baked, cover the edges with baking parchment;
  • once the quiche base is ready, take it out of the oven.

Assembling and Baking the Quiche

  • whisk 3 eggs and 150ml of heavy cream in a bowl,
  • add 1/2 tsp of salt, 1/5 tsp of nutmeg, and 1/4 tsp of ground black pepper to the egg mixture and mix well,
  • place the salmon and broccoli onto the quiche base and pour the egg-cream mixture over them,
  • Quiche with Salmon and Broccoli
  • put quiche in the preheated to 180°C (356°F) oven,
  • (for cheese lovers) grate 100g of hard cheese using a coarse grater,
  • (for cheese lovers) after 25 minutes of baking, sprinkle the quiche with cheese, switch on the top heating element, and increase the oven temperature to 220°C (428°F),
  • after a total 30 minutes of baking, the quiche is ready!

Enjoy your delicious Quiche with Salmon and Broccoli!

Quiche with Salmon and Broccoli
Calories (1 piece): 479
Proteins: 20 g
Fats: 30 g
Carbs: 30 g

Published updated