Salmon Quiche with Broccoli and Vegetables

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.


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


  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.
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