Quiche with Salmon and Broccoli
Bright, tasty, and perfect for both guests and everyday meals! Quiche with salmon and broccoli combines delicate shortcrust pastry, filling, and creamy mixture that gives the pie a rich, soft flavor. It can be served at any time of day or as a festive appetizer. Easy to prepare and sure to impress everyone!
Updated : 13 October, 2025
Easy
About 45 min.
Ingredients
Dough
1
Eggs
to taste
Salt
80 grams
Butter
160 grams
Wheat flour
Filling
300 grams
Lašišos
150 grams
Broccoli
3
Chicken eggs
150 milliliters
Cream
to taste
Salt
to taste
Nutmeg
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the necessary ingredients for the shortcrust pastry. The butter should be cold.
Step 2
Sift the flour into a suitable bowl to aerate it.
Step 3
Add the cold butter to the sifted flour.
Step 4
Quickly rub the butter and flour together with your hands until you get a crumbly mixture. It’s important not to overmix, so the butter doesn’t melt from the warmth of your hands - that keeps the crust tender and crumbly after baking. You can also make the crumbs in a blender.
Step 5
In a small bowl, beat the egg with salt using a fork until smooth.
Step 6
Add the beaten egg to the crumbly mixture. Quickly knead the dough. If the dough seems too stiff, add a tablespoon of cold water.
Step 7
Do not knead the dough for too long. Shape it into a ball, wrap it in plastic wrap or place it in a bag, and refrigerate for 20-30 minutes.
Step 8
Roll out the chilled dough between two sheets of plastic wrap or parchment paper into a circle about ¼ inch (5 mm) thick. The rolled dough should be larger than your baking pan.
Step 9
Line the bottom of a 20-22 cm (8-9 inch) baking pan with parchment paper. Transfer the dough into the pan, forming sides about 1¼ inch (3 cm) tall. Prick the base with a fork to prevent it from puffing up. You can also line it with parchment and add baking weights (peas or beans).
Step 10
Bake the crust in a preheated oven at 400°F (200°C) for about 15 minutes. If you used baking weights, remove them partway through to allow the bottom to bake fully. Adjust baking time based on your oven.
Step 11
While the crust is baking, prepare the filling. Clean the salmon of skin and bones. Fresh fish is used here, but lightly salted or smoked can work too - just reduce the amount of salt. Broccoli can be fresh or frozen.
Step 12
Cut the salmon fillet into small cubes.
Step 13
If using frozen broccoli, there’s no need to thaw it first. Rinse the florets, then blanch them in boiling salted water for 3-4 minutes over medium heat. Drain in a sieve.
Step 14
Wash and dry the eggs. Beat the eggs with cream until smooth.
Step 15
Season the mixture with salt and nutmeg (optional), and stir well.
Step 16
Place the salmon cubes on the baked crust.
Step 17
Spread the broccoli florets evenly.
Step 18
Pour the egg-cream mixture over the filling.
Step 19
Bake the quiche in a preheated oven at 350°F (180°C) for 30-35 minutes, until the filling sets and the edges are golden brown. Let it cool slightly before removing from the pan.
Step 20
Cut the quiche into portions and serve. It can be enjoyed warm or at room temperature. Bon appétit!