Quick Prep Salmon Broccoli Quiche Food

SALMON AND BROCCOLI QUICHE

Salmon and broccoli quiche image

Salmon is a great fish to use in a quiche due to its relatively high fat content so you don't need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin.

Provided by Tom Kerridge

Yield Serves 6

Number Of Ingredients 13

Ingredients

80g/2¾oz light vegetable spread, plus extra for greasing
200g/7oz wholemeal flour, plus extra for dusting
1 tsp sea salt
150g/5½oz broccoli, cut into 2.5.cm/1in florets
150g/5½oz asparagus, cut into 5cm/2in lengths
6 large free-range eggs
100ml/3½fl oz full-fat milk
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh basil
250g/9oz hot smoked salmon
100g/3½oz frozen peas, defrosted
3 spring onions, trimmed and finely sliced
sea salt and freshly ground black pepper

Steps:

Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.
Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.
Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.
Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.
Carefully pour the egg mixture over the salmon filling and bake in the oven for 30-35 minutes or until just set. Trim away the excess pastry with a sharp knife.
Leave the quiche to cool slightly, then remove from the tin and cut into six slices.

Nutrition Facts : Calories 363kcal, Carbohydrate 27g, Fat 16g, Fiber 6g, Protein 26g

BROCCOLI SALMON QUICHE

Broccoli Salmon Quiche image

I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.

Provided by VickiAk

Categories Breakfast

Time 1h20m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 inch) pie crusts
2 cups fresh broccoli, cut in flowerets
1 (16 ounce) can salmon (or leftover cooked salmon)
1 cup swiss cheese, shredded
1/4 cup fresh chives, chopped
5 eggs, beaten
1 cup whipping cream
1/4 teaspoon red cayenne pepper
1 teaspoon dried dill weed

Steps:

Preheat oven to 350°F
Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.

Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2

JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE

Jean's Crustless Salmon Broccoli Quiche image

This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.

Provided by MA Blossom

Categories Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 cup fresh broccoli, coarsely chopped
4 eggs
1 cup skim milk
3/4 cup Bisquick (or Recipezaar Master Mix homemade baking mix substitute The Master Mix (Homemade Bisquick Substitute))
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 (213 g) cans sockeye salmon, broken into small pieces
1 cup mozzarella cheese, grated

Steps:

Preheat oven to 400°F.
Grease a 10-inch pie plate.
In a frying pan, saute onion and broccoli in olive oil until slightly softened.
In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
Add salmon and cheese to egg mixture. Stir well.
Add onions and broccoli to mixture. Stir well.
Pour all into pie plate.
Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.