Salmon, Broccoli And Asparagus Quiche Recipe

Name: Salmon, Broccoli And Asparagus Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain flour; 125 g butter, chilled and cut unto cubes; 5 stalks chives, finely chopped; 1 stem tarragon, stalks discarded and finely chopped; 3 stems thyme, stalks discarded and finely chopped; 3 stalks parsley, stalks discarded and finely chopped; 2 tsp wholegrain mustard; 4 medium eggs + 1 egg yolk; 2 tbsp water; 100 g asparagus, woody end removed; 100 g broccoli, cut into florets; 300 ml semi-skimmed milk; 1/2 tsp grated nutmeg; 450 g salmon fillet, skin removed and cut into chunks

Servings: persons

250 g plain flour
125 g butter, chilled and cut unto cubes
5 stalks chives, finely chopped
1 stem tarragon, stalks discarded and finely chopped
3 stems thyme, stalks discarded and finely chopped
3 stalks parsley, stalks discarded and finely chopped
2 tsp wholegrain mustard
4 medium eggs + 1 egg yolk
2 tbsp water
100 g asparagus, woody end removed
100 g broccoli, cut into florets
300 ml semi-skimmed milk
1/2 tsp grated nutmeg
450 g salmon fillet, skin removed and cut into chunks

1
For the quiche shell, sift flour then cut in butter until consistency of breadcrumbs. Add herbs and mustard then add egg yolk, a pinch of salt and 2 tbsp water. Knead on a lightly floured surface until smooth. Wrap in plastic wrap and chill for about 15 mins. Meanwhile, grease and flour an 8 inch tart pan. Roll out dough then use to line the prepared pan. Press into the corners and chill for another 30 mins.
2
Preheat oven to 400u00b0F. Remove quiche base from fridge and, using a fork, prick the pastry several times. Cover with parchment paper and fill with dried beans or pie weights and bake for 10 mins. Remove parchment paper and weights and bake for another 10 mins.
3
Meanwhile, blanch asparagus and broccoli in boiling salted water for 3 mins then drain, rinse under cold water and set aside. Mix 4 eggs with milk and nutmeg and season.
4
Add salmon, broccoli and asparagus to the quiche shell and cover with egg and milk mixture. Place in oven for about 40 mins. Serve warm or cold.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g plain flour, 125 g butter, chilled and cut unto cubes, 5 stalks chives, finely chopped, 1 stem tarragon, stalks discarded and finely chopped, and more.

Yes, Salmon, Broccoli And Asparagus Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon, Broccoli And Asparagus Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions