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Quiche with Smoked Salmon & Broccoli

Quiche met Gerookte Zalm & Broccoli

When we are having a party at our house, we often serve a buffet. Easy dishes that can be prepared beforehand and everybody at the party can take what they want. One dish, that is often in the rotation, is quiche.

Quiche

A quiche can be easily prepared and the possibilities for the filling are endless. Meat, fish, veggies… there’s something for everyone. I often make several kinds, just to be sure that everyone can pick what they like best. This time, I also made a quiche with smoked salmon and broccoli. An absolute winner.

Salmon and broccoli

Broccoli pairs perfectly well with smoked salmon, just like other types of green vegetables, such as spinach, green beans and green asparagus. S, I went for the broccoli this time, but you easily swap this for other vegetables if you like.

Ingredients

200 g smoked salmon

1 broccoli (ca. 500 g)

1 sheet of puff pastry

3 eggs

250 ml cream

100 g grated cheese of your choice

Salt/pepper

Instructions

Preheat oven to 180°C. The puff pastry that I use already comes with a baking sheet. If you one without it, make sure to grease or line the quiche/pie dish.

Take the puff pastry out of the refrigerator and let come to room temperature for about 10 minutes (if you try to roll it out straight form the refrigerator, the dough might crack and tear).

Cut the florets from the stalk. You don’t need the stalk now, but don’t just throw it out yet. It’s perfect for soup or you can use it for a stir fry. It’s perfectly edible!

Steam or cook the broccoli florets until they are al dente. Drain well.

Place the puff pastry in the quiche/pie dish and lightly press the sides.

Divide the broccoli evenly over the bottom.

Cut the salmon into thin strips and evenly divide over the broccoli and between the florets.

Sprinkle the grated cheese on top.

Beat the eggs with the cream. Add a pinch of salt and pepper. But be careful with the salt. The smoked salmon is already salty and depending on the type of cheese you use, it could get too salty.

Pour the egg-cream-mixture over the cheese and place the quiche in the middle of the preheated oven.

Voorbereiden van de quiche met gerookte zalm en broccoli.

Bake ca. 25 – 30 minutes, until the top is golden brown.

Quiche met gerookte zalm en broccoli

Serve with a fresh side salad or as part of a buffet. I like the quiche best when it’s hot, but it can be eaten cold as well. You could bake the quiche right before serving, but you can also bake it a day before and heat it up in the oven just before you are ready to serve.

Quiche met gerookte zalm en broccoli

Enjoy!

PS: have you tried my Quiche with Sauerkraut & Bacon yet?

Quiche with Smoked Salmon & Broccoli

Quiche with Smoked Salmon & Broccoli

Author Nicole

Ingredients

  • 200 g smoked salmon
  • 1 broccoli (ca. 500 g)
  • 1 sheet of puff pastry
  • 3 eggs
  • 250 ml cream
  • 100 g grated cheese of your choice
  • Salt/pepper

Instructions

  1. Preheat oven to 180°C.

  2. Take the puff pastry out of the refrigerator and let come to room temperature for about 10 minutes.

  3. Cut the florets from the stalk.*

  4. Steam or cook the broccoli florets until they are al dente. Drain well.

  5. Place the puff pastry in the quiche/pie dish and lightly press the sides.

  6. Divide the broccoli evenly over the bottom.

  7. Cut the salmon into thin strips and evenly divide over the broccoli and between the florets.

  8. Sprinkle the grated cheese on top.

  9. Beat the eggs with the cream. Add a pinch of salt and pepper.**

  10. Pour the egg-cream-mixture over the cheese and place the quiche in the middle of the preheated oven.

  11. Bake ca. 25 – 30 minutes, until the top is golden brown.

Recipe Notes

*You don’t need the stalk now, but don’t just throw it out yet. It’s perfect for soup or you can use it for a stir fry. It’s perfectly edible!

**Be careful with the salt. The smoked salmon is already salty and depending on the type of cheese you use, it could get too salty.

 

 

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One Comments

  • Reply

    Jina

    April 4, 2018

    Very useful and valuable food receipt you shared, thanks for the post.

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