Salmon And Broccoli Quiche

Let's Cook

1. Step 1.

   Prepare the filling: cut the broccoli florets into small tips, discarding the stems. Dice the salmon fillet into ½-inch (13mm) cubes. Finely dice the spring onions.

2. Step 2.

   In a jug, whisk the 6 large eggs together until frothy. Add the milk and whisk again for a couple of minutes to incorporate plenty of air. Season the egg mixture with salt and pepper to taste.

3. Step 3.

   Roll out the chilled pie pastry into a 3mm thick sheet. Line each pie pan (muffin tin) with a pastry circle, pressing gently into the bottom and sides.

4. Step 4.

   Preheat your oven to 180°C / 355°F / Gas mark 4.

5. Step 5.

   Add a small amount of the egg mixture to each pastry-lined cup, just enough to cover the bottom.

6. Step 6.

   Add a pinch of the grated cheddar cheese to each pie pan, using only half of the total cheese.

7. Step 7.

   Add a pinch of the diced spring onions to each pie pan, using only half of the total onions.

8. Step 8.

   Add 10 to 12 pieces of the diced salmon to each pie pan, using only half of the total salmon.

9. Step 9.

   Evenly divide all of the broccoli florets among the pie pans.

10. Step 10.

    Add the remaining spring onions to each pie pan.

11. Step 11.

    Add the remaining salmon pieces to each pie pan.

12. Step 12.

    Pour the remaining egg mixture into each pie pan, filling just below the surface of the pastry.

13. Step 13.

    Divide the remaining grated cheese evenly over the top of each quiche.

14. Step 14.

    Place the pie pans in the preheated oven and bake for 30 minutes, until the filling is set and the top is golden.

15. Step 15.

    Remove from the oven and allow the quiches to cool on a wire rack for 10 minutes before carefully removing them from the muffin cups. Serve hot or cold.