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Broccoli and Smoked Salmon Quiche

Broccoli and Smoked Salmon Quiche

By Chef Jill @faretheewellbychefjill
This delicious quiche combines the delicate flavours of smoked salmon, fresh dill, and creamy goat cheese with tender broccoli for a savoury dish that's perfect for brunch or dinner.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 deep dish frozen pie shell, defrosted for 15 minutes
  • 1 tbsp extra virgin olive oil
  • 2 small shallots (or 1 small onion), thinly sliced
  • 1 garlic clove, minced or grated
  • 1 small head broccoli (approx. 2 cups), chopped into bite-sized pieces
  • Salt, to taste
  • Pepper, to taste
  • 4 large eggs
  • ½ cup heavy cream
  • 2 tsp Dijon mustard
  • ¼ cup fresh dill (or ½ tsp dried)
  • ½ package (113 g) goat cheese
  • 85 g smoked salmon, torn into bite-sized pieces

Directions

5 steps

  1. Step 1

    Prepare the Pie Shell: Preheat oven to 350°F (175°C). Place the pie shell on a baking sheet and prick the bottom and sides with a fork. Bake on the middle rack for 12 minutes, until golden. Let cool.

  2. Step 2

    Cook the Vegetables: Heat olive oil in a skillet over medium heat. Add shallots and broccoli, cooking for 8 minutes until softened. Stir in garlic, season with salt and pepper, and cook for 1 more minute. Remove from heat.

  3. Step 3

    Prepare the Egg Mixture: In a large bowl, whisk together eggs, heavy cream, Dijon mustard, dill, and black pepper.

  4. Step 4

    Assemble the Quiche: Layer the broccoli-shallot mixture into the cooled pie crust. Top with smoked salmon and goat cheese. Pour the egg mixture evenly over the filling.

  5. Step 5

    Bake: Bake for 30-35 minutes, or until the filling is set. Let the quiche cool for 10 minutes before slicing.