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Salmon and Broccoli Quiche

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I forget where I was, but it was a couple of weeks ago now, I was visiting with someone and they mentioned baking a quiche for supper a few nights before that and I remember thinking to myself, I have not baked a quiche in a while and my appetite for having quiche was immediately whetted and I thought about nothing else for a few days!

The shops here in the UK are filled with a variety of Quiches, but I have always found them largely disappointing.  Too much crust (yes, I, a crust lover, did say that!) and not enough filling.  I love crust, but there has to be an perfect balance of  crust to filling to make my taste buds tingle.

Too much crust and not enough filling, just doesn’t do it for me, which is why I never buy ready made quiches.  To me, they are a huge waste of money.

I used my Butter/Lard pastry recipe for this, and it was just the right amount of flaky and savoury.  It also meant I had an extra crust to do something tasty with at a later date.

I also chose to make a Salmon and Broccoli filling.  Those two are a marriage made in heaven and something which we both enjoy together, especially when accompanied with copious amounts of tasty cheese!

And I used three kinds of cheese in this.  A nutty Gruyere.  A sharp Cheddar and a creamy Red Leicester for colour.  The whole thing was gorgeously tasty and we both really enjoyed.   My appetite for a Quiche was sated and Todd was a happy camper also.  He is one real man who DOES eat and enjoy quiche!

*Salmon, Broccoli and Cheese Quiche*
Makes one 10-inch quiche
 

This is a simple quiche with classic flavours.  Salmon and broccoli go together like peas and carrots. 

1 unbaked 10 inch pie crust (your own recipe or a good storebought one)

1 small head of broccoli, florets removed and steamed until crispy tender, reserve stalks for another use

4 spring onions, trimmed and chopped
105g of cooked salmon, skinless and boneless, flaked (1 cup)
375g of grated cheese (I used Strong Cheddar, Red Leiscester, and Gruyere) (3 cups)
6 large free range eggs, beaten
225ml of evaporated skim milk (1 cup)
salt and black pepper to taste
1/4 tsp dill weed  
 
Pre-heat your oven to 190*C/375*F/gas mark 5. Line your pie dish with the pastry, fluting the edges as desired. Set aside. Place a baking tray in the oven to heat. 

Place 240g ( two cups) of your cheese in the bottom of the crust. Sprinkle with the spring onions. Lay out the broccoli florets and scatter over the salmon decoratively. Sprinkle wth some salt and black pepper and the dillweed. Beat the eggs and milk well together. Season to taste with salt and black pepper. Pour this over your vegetables and cheese. Sprinkle the remaining cup of cheese over top. 

Place on the heated baking tray and then bake for 50 to 55 minutes, until nicely browned and a knife inserted near the centre comes out clean.  Let sit for 10 minutes before cutting into wedges to serve.

We both had our fill over the next few days, enough so that we were satisfied and it will be a while before I bake one again.   I have never frozen a quiche, so I am not sure if it freezes properly or not.  Have any of you?  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/



Source: http://theenglishkitchen.blogspot.com/2017/03/salmon-and-broccoli-quiche.html


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