Savoury Quiche with Smoked Salmon & Broccoli
Ahh, the quiche. A dish with never ending possibilities that is pretty darn difficult to mess up. It’s basically an omelet with a delicious crust (don’t ever say that to a professional chef… they might faint :) ). And for some reason, the simple quiche always seems to impress at brunch.
The quiche is a dish with a rich history, dating as far back as the 14th century. Although widely known as a French dish, quiche actually originated in Germany in the medieval Kingdom of Lothringen. The French later renamed the German ‘kuchen’, which means cake, ‘quiche’. When the French made it their own, their original take on the dish was the now well-known ‘quiche Lorraine’. This was an open pie, made with bread dough, filled with an egg and cream custard with smoked bacon. Later, other ingredients were added such as cheese and onions, and the dough evolved into short-crust or other pastry crusts.
Today, there are thousands of varieties of quiche, with broccoli (like this one), with mushrooms, with bell peppers, with meat, with seafood, etc. Much like a frittata, it is a dish you can truly make your own. You can pretty much acceptable to serve it for breakfast, lunch, a snack or even dinner. And as a bonus, it’s almost impossible to mess up a quiche… What’s not to love?
(serves 6 people)
Shortcrust pastry for a 30cm (12 inch) springform pan
5 medium-sized eggs
150ml (½ cup + 2 tbsp) of light cream
150ml (½ cup + 2 tbsp) of milk (skimmed or whole)
400g (2 cups) of broccoli (florets)
250g (9 oz) smoked salmon
Grated Emmental (or similar grated cheese)
2 tsp red peppercorn (or more if you prefer)
2 – 3 tbsp of dill
A pinch of black pepper
A pinch of Fleur de Sel (optional)
How to Prepare
Pre-heat the oven to 180°C (350°F).
Line your springform pan with parchment paper (just the bottom will suffice).
In a large mixing bowl, break the eggs and whisk them together.
Add the light cream and milk to the eggs and mix together. Season with a pinch of pepper. Because smoked salmon is already quite salty, I usually don’t add extra salt. If you prefer a salty dish, add a pinch of salt as well.
Blanch the broccoli in boiling water. When the broccoli is done, drain in a colander and set the broccoli aside.
Arrange the shortcrust pastry in the springform pan and press the dough into the bottom and side of the pan. Cut off the excess dough from the sides. With a fork, gently “dock” or prick the shortcrust pastry on both the bottom and the sides of the pan.
Divide the broccoli florets evenly in the pan. If necessary, cut the florets into smaller pieces before you do so.
Cut the salmon into small slices or pieces. Divide evenly in the pan.
Cut the dill and sprinkle it, together with the red peppercorns, onto the broccoli and the salmon.
Pour the egg mixture into the pan. Add the grated Emmental cheese on top.
Place in the oven and bake for about 30 – 35 minutes until golden-brown.
I like to serve this quiche with a simple side salad made of lettuce, red onion and a handful of cherry tomatoes. For a dressing, I simply mix one tablespoon of olive oil with one tablespoon of balsamic vinegar and a pinch of pepper.
I often make this quiche the night before, so I can have it for lunch the next day. It is delicious, if not more delicious, when served cold, but can easily be reheated in the microwave.
Smoked salmon is often already quite salty. For this reason, I don’t add extra salt to my quiche. If you do add salt, I would advise to only add a pinch. You could also consider adding chives, red onion or more pepper to make the quiche more flavorful if you want.
Type of Dish:
More Food for Thought...
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