Salmon and Broccoli Quiche Recipe
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Salmon and broccoli quiche – there is nothing better than homemade quiche. In this recipe it is not regular quiche but super rich and delicious quiche with salmon and broccoli. Perfect recipe for holidays, birthdays and parties.
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Salmon and Broccoli Quiche Recipe
Salmon and broccoli quiche with flaky crust and creamy filling. Easy, savory, and perfect for brunch, meal prep, or a light dinner.
Ingredients
For the crust:
- 1 Homemade quiche crust fresh or frozen
For the filling:
- 5 oz (140 g) Salmon cooked and cubed or flaked
- 2 oz (60 g) Broccoli cut into small florets
- 2 oz (60 g) Mozzarella shredded
- 3 Eggs Large
- 1 cup (240 ml) Heavy cream
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
- Prepare the filling: Cut the salmon into small cubes and season lightly with salt and pepper. Cook in a pan over medium heat with a little olive oil until just cooked through. Transfer to paper towels to drain.
- Meanwhile, blanch the broccoli in boiling water for 3–4 minutes until just tender. Drain well and set aside.
- Make the custard: In a bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth.
- Assemble the quiche: Spread the cooked salmon and broccoli evenly over the crust. Sprinkle the mozzarella cheese on top. Gently pour the custard over the filling.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
- Rest and serve: Let rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Video
Notes
- Salmon: You can use fresh cooked salmon, baked salmon, or leftovers. Smoked salmon also works, but reduce the salt slightly.
- Broccoli: Cut into small pieces so it cooks evenly. For a softer texture, you can blanch it briefly before sautéing.
- Avoid excess moisture: Make sure the broccoli is not watery and the salmon is well-drained. Excess moisture can make the quiche soggy.
- Water in the crust: Add gradually. The dough should hold together when pressed but not feel sticky. Too much water = tough crust.
- Do not over-process the dough: Mix just until combined. Overworking the dough develops gluten and melts the butter, resulting in a dense crust instead of a flaky one.
- Cream: You can replace heavy cream with half-and-half or a mix of milk and cream for a lighter quiche (slightly softer texture).
- Blind baking: Helps keep the crust crisp. Bake with weights, then without, until lightly golden before adding the filling.
- Cheese choice: I used mozarella but you can also use Gruyère, cheddar, or Swiss all work great.
- Don’t overbake: The center should still slightly jiggle when removed. It will continue to set as it cools.
- Make Ahead: This quiche can be made 1–2 days in advance and reheated in the oven before serving.
- Storage: Store in the fridge up to 3 days. Reheat gently in the oven for best texture.
Nutrition
Calories: 279kcalCarbohydrates: 20gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 109mgSodium: 625mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 621IUVitamin C: 7mgCalcium: 88mgIron: 2mg
Hi, how do you make it so the eggy / cream mixture doesn’t spill over the pastry crust?? Mine leaked everywhere!!
I have made this a few time now and with being on furlough i have made and cut it and then put it in the freezer.
I have just made another one but put some small pieces of cooked mushrooms which have been cooked with fresh garlic. The smell is lovely.
This is by far the best quick recipe.