Salmon And Broccoli Quiche
- 20m Prep Time
- 30m Cook Time
- 1h 0mReady In
These individual salmon and broccoli quiches are made with a flaky pie pastry and a creamy egg custard. Perfect for a light dinner or brunch.
Ingredients
- 6 Large eggs
- Pie Pastry
- 50 g Milk
- 250 g Salmon fillet
- 90 g Broccoli
- 100 g Grated mature/sharp cheddar cheese
- 2 Spring/green onions
- Salt & Pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 179 mg
- Iron: 1.77 mg
- Magnesium: 29 mg
- Phosphorus: 319 mg
- Potassium: 303 mg
- Zinc: 1.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 Large eggs
- Pie Pastry
- 50 g Milk
- 250 g Salmon fillet
- 90 g Broccoli
- 100 g Grated mature/sharp cheddar cheese
- 2 Spring/green onions
- Salt & Pepper
Let's Cook
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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.
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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.
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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.
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Step 4.
Preheat your oven to 180°C / 355°F / Gas mark 4.
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Step 5.
Add a small amount of the egg mixture to each pastry-lined cup, just enough to cover the bottom.
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Step 6.
Add a pinch of the grated cheddar cheese to each pie pan, using only half of the total cheese.
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Step 7.
Add a pinch of the diced spring onions to each pie pan, using only half of the total onions.
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Step 8.
Add 10 to 12 pieces of the diced salmon to each pie pan, using only half of the total salmon.
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Step 9.
Evenly divide all of the broccoli florets among the pie pans.
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Step 10.
Add the remaining spring onions to each pie pan.
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Step 11.
Add the remaining salmon pieces to each pie pan.
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Step 12.
Pour the remaining egg mixture into each pie pan, filling just below the surface of the pastry.
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Step 13.
Divide the remaining grated cheese evenly over the top of each quiche.
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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.
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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.