Quiche with Salmon and Broccoli

If you haven’t cooked a quiche with salmon and broccoli yet, by all means, do it! This savory pie can be enjoyed by the whole family for dinner or used as the perfect accompaniment to dry white wine. Important note: choose not to salty fish, otherwise the taste of the quiche will be harsh, which you would not want at all. The filling of such a quiche is incredibly tasty and delicious! Juicy salmon, elastic broccoli, delicate cream … And, of course, crispy crumbly dough, which harmoniously complements all the ingredients. By the way, quiche with salmon and broccoli can also be made portioned! To do this, roll out the dough into a thin layer, cut the circles to the size of small molds, and then cook according to the recipe.

Summary

Ingredients

• lightly salted salmon fillet – 300 g
• broccoli cabbage – 800 g
• milk – 200 ml
• grated nutmeg – 1 pinch
• cream with a fat content of 22% – 200 ml
• salt to taste
• egg – 5 pcs.
• celery stalks – 2 pcs.

For the dough:

• butter – 100 g
• flour – 200 g
• salt – 0.5 teaspoon.
• egg – 1 pcs.

Instructions

1. Prepare the quiche dough. Cut the cold butter into cubes. Combine flour and salt in a food processor, add an egg, add butter and knead to a homogeneous dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Remove the cooled dough from the foil, then roll it out on a floured surface into a thin layer. The thickness of the resulting cake should be about 2 mm.
3. Preheat oven to 180 ° C. Grease the detachable form with oil, cover the bottom with parchment. Carefully lay the bottom and sides of the mold with the dough, make frequent punctures with a fork. Place a circle of parchment on top and cover with dry beans. Bake for 10 minutes. Remove beans and paper and cook for another 10 minutes, until golden brown.
4. Prepare the filling for the salmon quiche. Rinse the broccoli, disassemble into inflorescences, dip in boiling salted water and cook for 6-7 minutes. Drain and allow to cool.
5. Cut the salmon fillet into narrow strips. Rinse celery stalks, dry, and cut into cubes. Place prepared broccoli, salmon, and celery on the dough.
6. Increase the oven temperature to 200 ° C. Whisk eggs, milk, and cream together. Add nutmeg, season with salt and pepper. Pour the mixture into the cake and bake for 50 minutes. Allow the quiche to cool slightly before serving.