Salmon and Broccoli Quiche

Fri May 17 2024 15:22:07 GMT+0000 (Coordinated Universal Time)

Ingredients:

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                    Shortcrust Pastry:

270-300 grams of flour

150 grams of soft butter

2 eggs

1 teaspoon of salt

Rice or other grains for blind baking

Parchment paper

Plastic wrap

Filling:

130 grams of milk

90 grams of heavy cream (33% fat)

1 egg

200 grams of pesto sauce

100 grams of Parmesan cheese

50 grams of Gouda cheese

200 grams of broccoli

300 grams of salmon fillet
                

Instructions:

 
                Step 1:
In a bowl, mix the flour and cubed butter with a mixer or by hand.

Step 2:
Beat the eggs and add them to the flour mixture. Knead the dough.

Step 3:
Wrap the dough in plastic wrap, roll it into a small circle, and refrigerate for an hour.

Step 4:
Take a shallow baking dish and press the dough into the bottom and up the sides. Prick the bottom of the dough several times with a fork.

Step 5:
Crumple a piece of parchment paper to soften it. Place it over the dough and fill it with a blind baking weight (rice, other grains, or beans). Bake in the oven (top and bottom heat) at 180 degrees Celsius for 15 minutes.

Step 6:
Remove the dish from the oven and discard the blind baking weight.

Step 7:
Grate 70 grams of Parmesan cheese and 50 grams of Gouda cheese (or any other type of cheese). Sprinkle the cheese over the bottom of the crust.

Step 8:
Remove the skin from the salmon, cut it into cubes, and add it over the cheese.

Step 9:
Wash the broccoli, cut the florets in half, and add them to the salmon.

Step 10:
Mix together the milk, cream, egg, and pesto sauce. Pour this mixture over the filling.

Step 11:
Bake at 180 degrees Celsius for 40 minutes.

Step 12:
Sprinkle the remaining 30 grams of Parmesan cheese on top and return to the oven for another 5 minutes.

Step 13:
Remove the quiche from the oven and let it cool slightly before slicing.