Salmon Broccoli Quiche Food

SALMON & BROCCOLI QUICHE

Steps:

• Preheat the oven to 200C/400F degrees.
• Grease a pie/quiche dish.
• In a bowl, whisk the almond flour, coconut flour and salt.
• Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
• Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
• Bake for 15-20 minutes until slightly golden.
• Remove from the oven and reduce the temperature to 180C/350F degrees.
• Heat a frying pan on a medium heat and add the butter.
• Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
• Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
• In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
• Place the broccoli florets into the pastry case.
• Spoon the salmon into the pastry case.
• Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.

SALMON AND BROCCOLI QUICHE

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.

JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE

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.

BROCCOLI SALMON QUICHE

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.

SALMON & BROCOLLI QUICHE

Steps:

• Preheat oven to fan 160°C, conventional 180°C, gas 4

CRAZE-E SALMON AND BROCCOLI QUICHE

Steps:

• Preheat oven to 350°F.
• Line a 9-inch or 10-inch deep-dish pie plate with pastry. Line pastry with foil, weight with dry beans (or pie weights) and blind-bake for 15 minutes. Carefully remove foil and beans from pastry.
• Cover bottom of pastry with broccoli flowerets, chunks of salmon. Sprinkle with spring onion and feta.
• In bowl, whisk together eggs, sour cream, milk, flour, mustard, salt, fresh dill and nutmeg. Pour over ingredents in crust.
• Bake in preheated oven for 50-minutes to 1 hour, or until crust and egg mixture are browned. Cool for 10 minutes before plating.