Description
A golden, flaky quiche filled with tender salmon, roasted broccoli, and creamy chèvre, perfect for brunch or a cozy dinner.
Ingredients
Scale
- 1 sheet shortcrust pastry (to fit 9-inch tart pan)
- 1.5 cups broccoli florets, steamed or roasted
- 1 cup cooked salmon, flaked
- 100g chèvre (goat cheese), crumbled
- 4 large eggs
- 200ml heavy cream
- 100ml whole milk
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Pinch of nutmeg
Instructions
- Preheat your oven to 180°C (350°F). Place a baking sheet inside while it heats.
- In a mixing bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth.
- Line a tart pan with the shortcrust pastry. Trim the edges, prick the base with a fork, and blind bake for 10 minutes. Let cool slightly.
- Scatter the broccoli, flaked salmon, and crumbled chèvre evenly over the pastry base. Pour the egg mixture on top.
- Bake for 35–40 minutes, or until the filling is set and golden brown on top.
- Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
- Serve warm or at room temperature with a side salad.
Notes
- Use full-fat cream for a richer texture.
- Pre-cook broccoli to avoid a soggy filling.
- Let quiche cool slightly before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 145mg
Keywords: quiche saumon brocolis chèvre, salmon broccoli goat cheese quiche, easy French quiche