Salmon and Broccoli Quiche

 

I forget where I was, but it was a couple of weeks ago now, I was visiting with someone and they mentioned baking a quiche for supper a few nights before that.  

I remember thinking to myself, I have not baked a quiche in a while and my appetite for having quiche was immediately whetted and I thought about nothing else for a few days!

Have you ever done that? 

 

The shops here in the UK are filled with a variety of Quiches, but I have always found them largely disappointing.  

Too much crust (yes, I, a crust lover, did say that!) and not enough filling.  

I love crust, but there has to be an perfect balance of  crust to filling to make my taste buds tingle.  Store produced quiches are always sadly lacking in filling.

 

Too much crust and not enough filling, just doesn't do it for me, which is why I never buy ready made quiches.  To me, they are a huge waste of money. 

Why pay hard earned money to be disappointed. It doesn't make sense.

 

I used my Butter/Lard pastry recipe for this, and it was just the right amount of flaky and savoury.  It also meant I had an extra crust to do something tasty with at a later date. 

If you have never made the butter/lard pastry, you really need to. Once you try it you will never want to make any other kind.

 

I also chose to make a Salmon and Broccoli filling.  Salmon and broccoli are a beautiful flavour combination.

Those two are a marriage made in heaven and something which we both enjoy together, especially when accompanied with copious amounts of tasty cheese!

 

And I used three kinds of cheese in this.  A nutty Gruyere.  A sharp Cheddar and a creamy Red Leicester for colour.  

The whole thing was gorgeously tasty and we both fell in love with it.  My appetite for a Quiche was sated and my husband was a happy camper also.  

I love simple meals like this.  Store cupboard ingredients.  Easy to make. Delicious. What more could a person ask for?

 

 

*Salmon, Broccoli and Cheese Quiche*
Makes one 10-inch quiche

Printable Recipe 

 

This is a simple quiche with classic flavours.  Salmon and broccoli go together like peas and carrots. 

1 unbaked 10 inch pie crust (your own recipe or a good storebought one)

1 small head of broccoli, florets removed and steamed until crispy tender, reserve stalks for another use

4 spring onions, trimmed and chopped

105g of cooked salmon, skinless and boneless, flaked (1 cup)

375g of grated cheese (I used Strong Cheddar, Red Leiscester, and Gruyere) (3 cups)
6 large free range eggs, beaten

225ml of evaporated skim milk (1 cup)

salt and black pepper to taste

1/4 tsp dill weed  

 

 

 

Pre-heat your oven to 190*C/375*F/gas mark 5. Line your pie dish with the pastry, fluting the edges as desired. Set aside. Place a baking tray in the oven to heat. 

Place 240g ( two cups) of your cheese in the bottom of the crust. Sprinkle with the spring onions. Lay out the broccoli florets and scatter over the salmon decoratively. Sprinkle wth some salt and black pepper and the dillweed. Beat the eggs and milk well together. Season to taste with salt and black pepper. Pour this over your vegetables and cheese. Sprinkle the remaining cup of cheese over top. 

Place on the heated baking tray and then bake for 50 to 55 minutes, until nicely browned and a knife inserted near the centre comes out clean.  Let sit for 10 minutes before cutting into wedges to serve.

We both had our fill over the next few days, enough so that we were satisfied and it will be a while before I bake one again.   I have never frozen a quiche, so I am not sure if it freezes properly or not.  Have any of you?  Bon Appetit! 

 

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