Smoked Salmon And Broccoli Quiche
Smoked Salmon and Broccoli Quiche is one of those dishes that is not designed for any specific meal; it can be enjoyed for breakfast, brunch, lunch, or even the main meal of the day. For me, it is a perfect example of a light but filling, tasty, savoury dish that helps you get some oily fish into your diet, as well as the health benefits of eggs and broccoli, and when served with a cold glass of chardonnay it is pretty hard to beat!
This quiche is easy to make; if you haven’t mastered shortcrust pastry yet, this easy-to-follow recipe works every time and is so easy, that you won’t be buying pre-made pastry any longer. Play around with the ingredients in this quiche; swap the broccoli for asparagus, or add spinach, peppers, or mushrooms- the possibilities are endless as long as you use the main ingredients [eggs and smoked salmon] and the ratios are the same.
Whether you follow this recipe or use alternate vegetables, smoked salmon, as an oily fish, is high in omega 3 fatty acids. Omega 3 fatty acids are not made by the human body but are a building block to a healthy human body. Oily fish is also said to be a ‘brain food’ in so much as regular consumption can reduce age related brain loss and aid against memory loss. Tests have shown that consumption of omega 3 fatty acids can also benefit against Alzheimer’s disease, depression, and multiple sclerosis.
Another Superfood, Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. [1] Adding fennel and the power of eggs together in a tasty dish like Smoked Salmon and Brocolli Quiche you are not only giving yourself a healthy kick, but you also have a tasty and versatile dish that is a crowd pleaser.
The health benefits of smoked salmon are almost endless, and it is very low in calories too. Perfect!
For the pastry recipe, click here
Smoked Salmon and Broccoli Quiche
Equipment
- 1 Food processor optional
- 1 Electronic digital scales
- 1 Rolling Pin
- 1 25cm Deep Tart tin with removable bottom 10 inch
- Baking Parchment
- Baking Beads
- Small fry pan
- Whisk optional
- Cooling Rack
Ingredients
Filling
- 45 gram Fennel [ 1 1/2 ounces] cut into small matchsticks
- 45 gram Broccoli Florets [1 1/2 ounces ] Cut into bite sized pieces
- 65 gram Echalion Shallot [ 2 1/3 ounces], minced the banana shaped shallot
- 1 Large Knob of Butter not margarine
- 100 grams Smoked Salmon [3 1/2 ounces] Cut into bite sized pieces
- 10 Large Free Range Eggs
- 150 ml Single Cream [ 3 1/2 ounces]
- 2 teaspoon Dried Chives - or to taste Use fresh if you can
- ½ teaspoon Dried Tarragon - or to taste Use fresh if you can
- ½ - ¾ teaspoon Salt to taste
- ⅛ teaspoon Ground White Pepper to taste
Instructions
Pastry
- Preheat the oven to 200C/180 Fan/Gas 6. [395F]Remove the pastry dough from the fridge and roll on a floured surface to approximately 1/2cm (roughly between 1/4 and 1/8 of an inch). Transfer the dough to the tart tin, and press around the base and the sides evenly.
- Using a sharp kitchen knife, gently cut the dough around the sides of the tart tin evenly.
- Line with baking paper and baking beads and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Remove from the oven and place on a cooling rack. Reduce the oven temperature to 180C/160 Fan/Gas 4 [355F] and place the rack in the middle.
Filling
- Gather and weigh your ingredientsAdd the knob of butter to a small sautee pan over medium heat. Sweat the Fennel, Broccoli and Shallots until the shallots are translucent and tender. 5-7 minutes. Set aside to cool
- Break the eggs into a deep mixing bowl. Add the smoked salmon and stir or whisk until fully incorporated.
- Add the cooled shallot mixture, stir well then add the chives and tarragon. Finally add the single cream, mixing well and then stir in the salt and white pepper.
- Gently tip the egg mixture into the prepared pastry shell. [Note 1 ] If you are using Asparagus, add this now
- Place the prepared baking tin on a baking sheet in the oven on the middle rack. Bake for 40 - 45 minutes or until cooked through and golden [insert a small kitchen knife into the centre and if it comes out clean, your quiche is cooked through] [Note 2]
- Place on a cooling rack and allow to cool thoroughly before slicing and serving.
- Wrap in clingfilm or foil to store in the fridge. It will keep for 3 days in the fridge
