Salmon Quiche with Broccoli and Vegetables

This salmon quiche with broccoli and vegetables is sure to be a hit with your family and friends. With its flaky crust, creamy filling, and flavorful ingredients, it’s a delicious and versatile dish that’s perfect for any occasion. 

Here’s our recipe for a delicious salmon quiche with broccoli and vegetables that serves 6 people.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• Pinch of salt
• 4-6 tablespoons cold water

For the filling:

• 1 lb fresh salmon fillet, skin removed
• 1 cup broccoli florets, steamed
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (such as cheddar or Gruyere)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Preparation

1. Prepare the Crust:
   • In a large mixing bowl, combine the flour and salt.
   • Add the cold cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add cold water, 1 tablespoon at a time, mixing with a fork until the dough comes together and forms a ball.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Filling:
   • Season the salmon fillet with salt, pepper, and half of the minced garlic.
   • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned salmon fillet and cook for 3-4 minutes on each side until lightly browned and cooked through. Remove from the skillet and let it cool before flaking into bite-sized pieces.
   • In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, red bell pepper, and remaining minced garlic until softened, about 5-6 minutes. Remove from heat and let it cool.
   • In a separate bowl, whisk together the eggs, heavy cream, dried thyme, dried parsley, salt, and pepper until well combined.
4. Assemble the Quiche:
   • Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) quiche dish or pie pan. Transfer the rolled-out dough to the dish and press it evenly onto the bottom and sides. Trim off any excess dough hanging over the edges.
   • Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
   • Arrange the flaked salmon, steamed broccoli florets, sautéed onion and bell pepper mixture, and cherry tomato halves evenly over the bottom of the crust.
   • Sprinkle the shredded cheese over the filling ingredients.
5. Bake the Quiche:
   • Pour the egg and cream mixture over the filling ingredients in the crust, ensuring that it evenly covers everything.
   • Place the quiche dish on a baking sheet to catch any spills and transfer it to the preheated oven.
   • Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
   • Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
6. Serve and Enjoy:
   • Serve the salmon quiche warm or at room temperature, garnished with fresh herbs if desired.
   • Enjoy this savory and satisfying dish as a main course for brunch, lunch, or dinner, accompanied by a side salad or your favorite vegetable dish.