Salmon and Broccoli Quiche

This baked salmon and broccoli quiche is very straightforward to make at home.

Crisp, melting shortcrust pastry holds the creamy filling of tender flaked salmon and broccoli in a rich creamy custard.

Perfect for lunch, supper, picnics or gatherings, there are plenty of cheats too.

Bon appétit!   

Jump to:

• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• How to bake a pastry case blind
• ⏲️ Baking Time
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• 💬 Comments

I have to admit that my weakness is pastry. Whether it's a quiche Lorraine or a full blown double crust chicken and leek pie, I really can't resist!

My other love is salmon, from a tinned salmon sandwich, baked salmon or a simple smoked salmon tartine.

So this dish is something I really love. It makes a great brunch or lunch dish with a green salad, or a light supper with new potatoes. It also goes down well at summer gatherings or picnics, as it's delicious hot or cold.

I often cook salmon portions in foil in the oven and eat it cold in salads or freeze for using in other recipes like this. A typical fillet, which this recipe needs, only takes 20 minutes to cook, so it's really easy to do.

❤️ Why you will love this dish

• Perfect for a light lunch or dinner.
• Great for picnics and packed lunches.
• Easy to cheat if you want with tinned salmon and ready made pastry.
• Vary the ingredients easily.

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🥘 Ingredients

• Flour - plain or all purpose flour.
• Butter - cold butter from the fridge. I normally have salted butter as I prefer the taste.
• Lard - cold from the fridge or use butter if you prefer.
• Salt - flaked sea salt.
• Pepper - freshly ground black pepper.
• Dill - a tablespoon of chopped fresh or a teaspoon of dried.
• Salmon - baked in foil or already cooked, with skin and bones removed.
• Broccoli - fresh broccoli florets. Frozen broccoli would be too watery for this recipe.
• Milk - full fat or semi-skimmed.
• Cream - single cream, (or half and half), or just replace with milk.
• Eggs - large and free range.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

• 22cm/8inch loose bottom tin
• Baking parchment
• Ceramic baking beans - or use some dried beans or rice. Keep them in a bag or jar and reuse them for this purpose as they will not be edible after.
• Sharp knife
• Chopping board
• Food processor - or large bowl and pastry cutter or fork

🔪 Instructions

Shortcrust pastry by hand

I prefer to make shortcrust pastry in the food processor for speed, but if you don't have one you can use the rubbing in method.

Start by cutting the cold butter and lard into small cubes. Put them in a large glass bowl with the salt and flour. If you are using salted butter then leave out the salt.

Gently rub the butter with the flour with your finger tips until the mixture resembles fine breadcrumbs. If you prefer you can use a fork or a pastry cutter to get the same effect.

Add enough cold water until the mixture comes together into a ball. Knead it briefly until the dough is smooth.

Shortcrust pastry by food processor

If you have a food processor simply tip the ingredients into the bowl, attach the lid and pulse the mixture three or four times until it gets to the breadcrumb stage. Next add two tablespoons of cold water and pulse twice.

At this stage check the dough with your fingers to see if it sticks together when pressed. You might need to add another tablespoon or more depending on the atmosphere and the dryness of the flour. Add any extra water a few drops at a time. Too much water can make the pastry tough.

Turn the processor on full and within a few seconds the mixture should come together into a ball.

Form it into a flat round shape with floured hands.

You can use a loose bottomed flan dish, but I prefer to use a 22cm/8 inch, loose bottomed cake tin. This gives a deeper quiche.

Lightly flour the work surface and roll out the pastry into a circle to cover the bottom and sides of the tin. Trim the edges flush with top of the tin and fork the bottom of the pastry.

💭 Top Tip

• Chill in the fridge for 30 minutes. This helps to reduce pastry shrinkage when cooking.

How to bake a pastry case blind

When you have a wet filling in a large pastry case it helps to bake the pastry blind first before adding the filling. This makes sure that you get a crisp pastry base. If you are making mini quiches or other tarts there is no need to blind bake.

• Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and place an oven tray that can hold the quiche tin in the oven to heat. This means that heat will get to the pastry base straightaway and start cooking.
• Take a square of baking parchment 30cm/12inch square and fold into quarters, then fold again through the middle. Hold the fold to the middle of the tin and trim off the outside edge of the paper. You will be left with a circle that lines the  pastry to protect it from getting burnt.

• Scrunch the paper up into a ball to make it easier to shape the paper to cover the pastry.
• Add some ceramic baking beans to the paper. This will stop the pastry from rising up and the paper from moving. If you don't have ceramic beans then use any dried beans or rice and keep them separate for this purpose.

• Place the tin on the preheated oven tray and bake for 15 minutes. Carefully peel back the paper. If the pastry is set then remove the paper and beans and return to the oven for 5 more minutes.
• Remove the pastry from the oven and reduce the heat down to 190 C / 375 F / 170 FAN / Gas 5, ready to cook the filling.

While the pastry is cooking chop the broccoli into small pieces about 1 cm or half an inch in size.

This makes it easier to slice the quiche and the broccoli does not require any precooking.

Flake the salmon and scatter over the cooked pastry base.

Add the broccoli pieces in an even layer.

Whisk together the eggs, milk, cream, seasoning and dill.

Pour over the filling.

⏲️ Baking Time

Bake for 25 to 30 minutes until well risen and golden.

There is no cheese in the salmon and broccoli quiche but I like to garnish with a little Parmesan cheese when it comes out of the oven.

🥗 Serve as a picnic with:

• Chicken liver parfait
• Smoked salmon pâté
• Kentish huffkins
• Game Terrine
• Sacristains
• Chicken Salad Croissant
• Almond Financiers
• Cherry Madeira Cake
• Cheese and bacon scones
• Turkey pie
• Quail Scotch eggs
• Mushroom salad
• Duck terrine

🥙 Substitutions

• Pastry - use a packet of store bought pastry. They normally come in packs of 320 g. If you have leftover pastry it can be frozen, if bought fresh, for up to a month. Wrap in cling film and then wrap in a bag. Alternatively, cut out circles to line a patty tin and freeze. This is perfect for last minute mini quiches. The pastry will need to defrost in the fridge overnight before using.
• Salmon - use a tin of red or pink salmon. Drain well before using.
• Broccoli - use spring onions, cauliflower, green beans or sweetcorn instead.

📖 Variations

• Fish - swap the cooked salmon for cooked smoked haddock, prawns or smoked salmon, or use a combination of fish.
• Vegetarian - swap the salmon for mature cheddar cheese.

🍣 Storage

• Refrigerator - cool and cover and keep for 3 days.
• Freezer - freeze for up to 3 months and defrost overnight in the refrigerator.
• To reheat - reheat in the oven at 190 C / 375 F / 170 FAN / Gas 5 for about 10 - 20 minutes.

🍱 Prepare in Advance

• Bake the pastry case blind and store well covered in the fridge for up to 2 days before baking the broccoli and salmon quiche filling.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More salmon recipes

• Honey Garlic Salmon
• Salmon Meunière
• Salmon Gravlax
• Salmon and Asparagus Puff Pastry Parcels
• Smoked Salmon Tartines
• Smoked Salmon Pâté
• Smoked Salmon Canapés
• Salmon Mac and Cheese
• Salmon and Avocado Starter

📋 Recipe

More seafood recipes

🍲 Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.