Quiche Brocolis Saumon and Chèvre

Picture a flaky, golden crust cradling a silky filling of tender salmon, crisp broccoli, and rich, creamy chèvre. The aroma of herbs and freshly baked pastry wafts through the kitchen as it bakes, promising warmth and comfort in every slice. This quiche brings together bold flavors and wholesome ingredients for a dish that feels both indulgent and nourishing.

Behind the Recipe

This recipe came to life on a Sunday afternoon when I was cleaning out the fridge and stumbled upon some leftover salmon fillets, a bunch of broccoli, and a log of chèvre. The combination sparked an idea, and soon the kitchen was alive with the smell of roasting vegetables and buttery pastry. It’s the kind of meal that feels effortlessly elegant yet deeply comforting, perfect for a family brunch or a quiet evening in.

Recipe Origin or Trivia

Quiche has its roots in French cuisine, particularly from the Lorraine region, where the iconic Quiche Lorraine was born. But over time, it’s evolved into a canvas for endless flavor combinations. The addition of salmon and chèvre nods to the modern French table, where bold cheeses and fresh seafood often meet in harmony. Broccoli, while not traditional, adds a bright, vegetal touch that lightens the richness beautifully.

Why You’ll Love Quiche Brocolis Saumon and Chèvre

Versatile: Enjoy it hot or cold, for breakfast, lunch, or dinner. It fits beautifully into any meal of the day.

Budget-Friendly: A little chèvre and salmon go a long way when combined with pantry staples like eggs and cream.

Quick and Easy: Prep it in under 30 minutes. The oven does most of the heavy lifting.

Customizable: Swap in other veggies or cheeses based on what’s in your fridge.

Crowd-Pleasing: This quiche always vanishes fast at gatherings. Even kids love it!

Make-Ahead Friendly: Bake it the night before, then reheat or serve chilled the next day.

Great for Leftovers: It holds up well in the fridge and makes a fantastic next-day lunch.

Chef’s Pro Tips for Perfect Results

To get the best results every time, here are some kitchen tricks I always lean on:

• Use full-fat cream for that luscious, custard-like texture.
• Pre-roast the broccoli for extra flavor and to avoid soggy quiche.
• Crumble the chèvre into small chunks instead of spreading it so you get little pockets of creamy tang.
• Let the quiche cool slightly before slicing so it sets beautifully.
• Don’t overmix the egg mixture, or you’ll incorporate too much air and risk a spongy texture.

Kitchen Tools You’ll Need

You don’t need fancy gadgets to make this, just the essentials:

Mixing Bowls: For combining the egg and cream mixture.

Whisk: To blend the custard smoothly.

Sharp Knife: For chopping broccoli and salmon cleanly.

Cutting Board: Keep everything organized and safe.

Tart Pan or Pie Dish: Preferably with a removable base for easier serving.

Oven: Preheated and ready to go.

Ingredients in Quiche Brocolis Saumon and Chèvre

This quiche brings together simple ingredients that create a symphony of flavor and texture.

1. Shortcrust Pastry: 1 sheet, store-bought or homemade, rolled to fit a 9-inch tart pan. This forms the base and holds everything together.
2. Broccoli Florets: 1.5 cups, chopped and lightly steamed or roasted. Adds a fresh, slightly crunchy contrast.
3. Cooked Salmon: 1 cup, flaked. Brings richness and a satisfying bite.
4. Chèvre (Goat Cheese): 100 grams, crumbled. Provides tanginess and creamy texture.
5. Eggs: 4 large. The foundation of the custard filling.
6. Heavy Cream: 200 ml. Ensures a rich and velvety consistency.
7. Milk: 100 ml, whole milk. Lightens the filling while keeping it smooth.
8. Salt: ½ teaspoon. Enhances all the other flavors.
9. Black Pepper: ¼ teaspoon, freshly ground. Adds a subtle kick.
10. Nutmeg: A pinch. Classic for quiches, it deepens the flavor.

Ingredient Substitutions

If you’re short on something, here are easy swaps:

Shortcrust Pastry: Puff pastry or even a phyllo crust.

Chèvre: Ricotta or feta for a similar creamy tang.

Salmon: Smoked trout or canned salmon works well.

Heavy Cream: Use half-and-half or crème fraîche.

Milk: Almond or oat milk can be used for a dairy-free option.

Ingredient Spotlight

Chèvre: This tangy, soft goat cheese melts beautifully and pairs exceptionally well with the richness of salmon and the earthiness of broccoli.

Salmon: A nutrient-dense fish, salmon offers protein, omega-3s, and a luxurious texture that makes this dish feel extra special.

Instructions for Making Quiche Brocolis Saumon and Chèvre

Making this quiche is both fun and relaxing, especially as the savory aroma fills your kitchen. Here’s how we do it:

1. Preheat Your Equipment:
   Set your oven to 180°C (350°F). Place a baking sheet inside while it heats.
2. Combine Ingredients:
   In a bowl, whisk together eggs, cream, milk, salt, pepper, and a pinch of nutmeg until smooth.
3. Prepare Your Cooking Vessel:
   Line your tart pan with the shortcrust pastry. Trim the edges, prick the base with a fork, and blind bake for 10 minutes. Let it cool slightly.
4. Assemble the Dish:
   Scatter the broccoli, flaked salmon, and crumbled chèvre evenly over the pastry base. Pour the egg mixture on top.
5. Cook to Perfection:
   Bake for 35–40 minutes, or until the filling is set and the top is golden brown.
6. Finishing Touches:
   Let it rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
7. Serve and Enjoy:
   Slice and serve warm or at room temperature. Pair with a crisp green salad.

Texture & Flavor Secrets

What makes this quiche sing is its texture. The contrast between the buttery, flaky crust and the silky egg filling is simply irresistible. Broccoli offers just enough bite to balance the creaminess, while the chèvre adds pops of tangy richness. Every forkful delivers a perfect mix of soft, flaky, and creamy.

Cooking Tips & Tricks

You’re just a few tweaks away from turning this into your signature dish:

• Blind baking the crust keeps it from going soggy.
• Always let the filling cool slightly before pouring it into the crust.
• Use fresh salmon if possible for better flavor and texture.
• Letting it rest post-bake helps the quiche set properly for clean slices.

What to Avoid

Here’s how to dodge the most common mishaps:

• Don’t skip pre-cooking the veggies, or they might water down the filling.
• Avoid using low-fat dairy. It won’t set as well and lacks flavor.
• Don’t overbake. The quiche should be set but still slightly wobbly in the center.

Nutrition Facts

Servings: 6
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can prepare the entire quiche a day ahead and refrigerate it. It keeps well for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 160°C oven. It also freezes beautifully. Slice, wrap individually, and freeze for quick meals later on.

How to Serve Quiche Brocolis Saumon and Chèvre

Serve this quiche warm or cold with a simple green salad, roasted cherry tomatoes, or a chilled glass of white wine. For brunch, pair it with fresh fruit and a crusty baguette.

Creative Leftover Transformations

Don’t let a single crumb go to waste. Here are a few ideas:

• Breakfast Sandwich: Reheat a slice and tuck it into a warm croissant.
• Quiche Toastie: Grill a slice between two pieces of bread with cheese.
• Power Lunch: Serve it over a bed of greens with a mustard vinaigrette.

Additional Tips

• Let the quiche cool on a wire rack to avoid sogginess.
• Use a removable-bottom tart pan for easy serving.
• Sprinkle extra chèvre on top before baking for a golden finish.

Make It a Showstopper

Garnish with fresh thyme or parsley and a light drizzle of olive oil. Slice it cleanly and fan out the pieces on a wooden board for an eye-catching brunch centerpiece.

Variations to Try

• Spinach and Feta: Swap broccoli and chèvre for spinach and feta.
• Smoked Salmon and Dill: Use smoked salmon with a dill-infused cream base.
• Vegetarian Delight: Skip the salmon and double up on veggies.
• Mini Quiches: Bake in muffin tins for individual portions.
• Mediterranean Twist: Add sun-dried tomatoes and olives.

FAQ’s

Q1: Can I use frozen broccoli?

Yes, just make sure to thaw and drain it thoroughly before using.

Q2: Is it okay to use canned salmon?

Absolutely. Just remove any skin and bones, and flake it before adding.

Q3: How do I know when the quiche is done?

The center should be set but slightly wobbly. A knife inserted should come out mostly clean.

Q4: Can I make this dairy-free?

Yes, use plant-based milk and a dairy-free cheese alternative.

Q5: Can I add more veggies?

Definitely. Just be sure to pre-cook them and not overload the filling.

Q6: How long will it keep in the fridge?

Up to 3 days in an airtight container.

Q7: Can I serve it cold?

Yes, it’s delicious both warm and chilled.

Q8: Do I need to grease the tart pan?

If using store-bought pastry, it usually has enough fat. But a light grease won’t hurt.

Q9: Can I freeze it whole?

Yes, wrap tightly in foil and freeze for up to 2 months.

Q10: What’s the best way to reheat it?

In a 160°C oven covered loosely with foil for 10–15 minutes.

Conclusion

This Quiche Brocolis Saumon and Chèvre is everything you want in a homemade meal. Cozy, satisfying, and packed with flavor, it’s a dish that brings comfort and elegance to your table. Trust me, it’s worth every bite.

Print