Broccoli And Salmon Quiche

1. 1

   Sift the flour and 1/2 tsp salt into a bowl and mix in the butter until it resembles fine breadcrumbs. Lightly beat 1 egg and stir into the bowl to make a dough. Knead lightly until smooth then wrap in plastic film and chill for 30 minutes. Steam the broccoli florets until just tender then refresh under cold water and drain on kitchen paper.

2. 2

   Preheat the oven to 375u00b0F. Place a baking sheet in the oven to heat up. Grease and line the base of a 10 inch springform pan with parchment paper. Roll out the pastry on a lightly floured surface and use to line the base and halfway up the sides of the pan. Trim off the excess pastry.

3. 3

   Arrange the broccoli and salmon in the pastry and pour over the lemon juice. Place the milk, cream and remaining eggs in a bowl and whisk together. Season with salt and freshly ground black pepper and pour over the broccoli and salmon. Place the pan on the hot baking sheet and bake for about 45 minutes or until the pastry is golden and the filling has set. Serve warm or cold garnished with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.