I made this bad boy for Mother’s Day lunch with some salad and roasted tomatoes. It went down a treat and I’ll definitely be making a few more quiches in the future – so moreish and the leftovers make great lunches.
You could buy preflaked salmon I suppose to make this even easier but it’s often honey roasted or seasoned which might overwhelm in a quiche. I bought two fillets and just grilled them with a little butter, lemon and salt and pepper.
Find the pre-made pastry cases in the baking aisle of your supermarket – they really help to make this a lot easier! Especially if you have no patience for baking like me. Anyway, onto the recipe!
Salmon, Broccoli and Leek Quiche
Makes 1 quiche (serves 2-3)
- Two fresh salmon fillets
- 1 pack tenderstem broccoli
- 1 small leek
- 4 large eggs
- 2 tbsp cream
- 1 pre-made savoury pastry case
- Salt and pepper to taste
- 2 tsp butter
- 1 tsp lemon juice
- Mature cheddar cheese (optional)
Preheat the oven to 200c. Season the salmon and rub with the butter and lemon juice. Place under a hot grill and gently cook for 15-20 minutes or until fish flakes easily with a fork.
Next, steam the tenderstem broccoli for 5 minutes or until just tender. Set to one side. Chop the leeks finely and soften in a little butter and olive oil.
Flake the salmon and remove any bones. Add to pastry case and layer with the broccoli and leeks. Beat together four large eggs with a little salt and pepper and the cream. Pour the mixture carefully and slowly over the filling, taking care not to flood the case. Top with a few slices of mature cheddar and place in the oven for a 30 mins or so. Remove when slightly browning, don’t worry if it looks wet in the middle, it will continue to set as it cools. Serve at room temperature and enjoy!