- Recipes
Broccoli and Smoked Salmon Quiche
Broccoli and Smoked Salmon Quiche
By Chef Jill @faretheewellbychefjill
Published on January 10, 2025
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.Time and servings
1 hr 10 minsTotal time
6Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 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
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.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.Step 3
Prepare the Egg Mixture: In a large bowl, whisk together eggs, heavy cream, Dijon mustard, dill, and black pepper.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.Step 5
Bake: Bake for 30-35 minutes, or until the filling is set. Let the quiche cool for 10 minutes before slicing.