Description
Indulgent Salmon and Broccoli Quiche delivers a perfect harmony of ocean-fresh fish and green vegetables nestled in a buttery, flaky crust. Rich flavors and creamy textures invite you to savor each delightful Mediterranean-inspired bite.
Ingredients
Scale
Protein:
- 5 ounces (140 grams) salmon fillet, boneless, skinless
- 3 eggs
- 2 ounces (20 grams) mozzarella
Vegetables:
- 2 ounces (30 grams) broccoli, chopped into small pieces
Crust and Seasoning:
- 3/4 cup (170 grams) flour
- 1 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240 milliliters) heavy cream
- 1 cold butter, cubed
- 4–6 tablespoons cold water
Instructions
- Craft a delicate pastry crust by blending flour and salt, then incorporating cold butter until the mixture resembles coarse breadcrumbs.
- Gradually introduce chilled water, gently kneading until a cohesive dough forms.
- Shape the dough into a compact disc, encase in plastic wrap, and refrigerate for half an hour to relax the gluten.
- Roll out the chilled dough on a lightly floured surface, then carefully drape into a tart tin, pressing firmly into corners and edges.
- Using a fork, delicately pierce the base to prevent air bubbles during baking.
- Freeze the prepared crust for 30 minutes to ensure a crisp, flaky texture.
- Heat the oven to 175°C (350°F) and prepare for blind baking.
- Line the crust with parchment paper and ceramic weights, bake for 15 minutes, then remove weights and continue baking for an additional 10 minutes until golden.
- Season salmon with salt and pepper, then gently pan-sear until just cooked through, maintaining its moisture and flavor.
- Briefly blanch broccoli in rapidly boiling water for 4 minutes, then immediately shock in ice water to preserve its vibrant color and crisp texture.
- Whisk eggs with cream, incorporating aromatic oregano and a balanced blend of seasonings.
- Artfully distribute cooked salmon, blanched broccoli, and cheese across the pre-baked crust.
- Carefully pour the seasoned egg mixture over the ingredients, ensuring even coverage.
- Bake for 30 minutes in the preheated oven, removing when the filling is just set but still slightly wobbly in the center.
- Allow the quiche to cool slightly before slicing, which helps the filling set and enhances flavor development.
Notes
- Crust Perfection: Chilling the dough helps prevent shrinkage and creates a flakier, more tender pastry that melts in your mouth.
- Salmon Prep: Pat salmon dry before cooking to ensure a crisp exterior and prevent excess moisture in the quiche.
- Broccoli Tip: Quick blanching maintains vibrant green color and prevents overcooking, keeping the vegetable crisp and nutritious.
- Dietary Twist: Swap heavy cream for Greek yogurt or coconut milk to create a lighter, lower-fat version suitable for health-conscious eaters.
- Prep Time: 1 hour 14 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 1 g
- Sodium: 415 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 195 mg