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Fish, Classics and bistro fare

Salmon and broccoli quiche

Salmon and broccoli quiche is a savory tart for 4 people, ready in 55 minutes, rated easy, for about €3.00 per person. The key is blind baking the crust first to avoid a soggy bottom, and keeping the broccoli slightly firm before adding it to the filling. Serve it warm, with a green salad on the side.

Tonight, a golden salmon and broccoli quiche, served warm with a green salad.

Salmon and broccoli quiche
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This quiche combines tender salmon cubes, lightly crisp broccoli, and a creamy egg custard brightened with dill. The gruyere melts through the filling and adds just enough flavor without overpowering the fish. It's a twist on the classic quiche lorraine that keeps the same basics, a shortcrust base, a creamy custard, and an oven bake.

This is the kind of dish Mon Chou suggests for an easy weeknight dinner, but it also works well for a Sunday lunch with a green salad on the side. Kids tend to like it because the salmon is mild and the broccoli stays discreet in the filling. It can be made ahead and eaten warm, which makes it practical when everyone gets home at different times.

The ingredients

4 people

Pantry

  • Shortcrust pastryoften in the pantry 1
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Salmon fillets 400 g

Fruits and vegetables

  • Broccoli 300 g
  • Dill 1 bunch
  • Green salad 1

Dairy

  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl
  • Grated gruyere 80 g

Allergens Gluten, Lactose, Eggs, Fish

The step by step recipe

  1. Cut the broccoli into florets and steam them. 5 min

    They should stay a bit firm, since they'll cook further in the oven.

  2. Cut the salmon into cubes, removing the skin and any bones.

    Run your finger over the flesh to catch any remaining bones.

  3. Roll out the pastry in a tart pan, prick the bottom, and blind bake it. 10 min

    Blind baking keeps the crust from turning soggy.

  4. Spread the salmon, broccoli, and gruyere over the crust, then pour over the eggs beaten with the cream, milk, dill, salt, and pepper.

    Spread the cubes evenly so every slice gets its share of fish.

  5. Bake at 180°C, let cool slightly, and serve with the salad dressed with oil, vinegar, salt, and pepper. 30 min

    The quiche is ready when the top is golden and no longer wobbly.

Our tips to get it right

  • Drain the broccoli well after steaming so the extra water doesn't make the crust soggy during baking.
  • If using frozen salmon, thaw it completely and pat it dry with paper towels before cutting it into cubes.
  • Let the quiche rest for 5 minutes out of the oven before slicing, it holds together better and the slices stay clean.

The variations

  • Swap the broccoli for fresh spinach, cooked and well drained beforehand, for a milder taste.
  • For a vegetarian version, replace the salmon with cubes of feta or fresh goat cheese, keeping the broccoli and dill.
  • For a quicker version for kids, use ready-made puff pastry and skip the blind baking step, the quiche will be slightly less firm but faster to make.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup as a starter
  • A glass of dry white wine

Storage

The quiche keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once baked and cooled, in individual slices. Reheat it in the oven rather than the microwave so it keeps its crisp bottom.

Questions about this dish

Can you use smoked salmon instead of fresh salmon?

Yes, you can replace the fresh salmon with smoked salmon cut into pieces. In that case, there's no need to cook it first, just spread it raw over the crust and let the oven do the rest.

Do you really need to blind bake the crust before filling it?

It's strongly recommended, since it keeps the bottom from getting soggy from the moisture in the broccoli and the custard. Ten minutes of pre baking is enough for a nicely dry crust.

Can you make the quiche ahead for the next day?

Yes, you can bake it the day before and keep it in the fridge in a sealed container. Reheat it gently in the oven before serving so it gets its soft texture back.

How do you keep the broccoli from releasing too much water into the quiche?

Steam it for just a few minutes so it stays firm, then drain it well before adding it to the filling. Overcooked broccoli releases water that makes the custard soggy.

How long does it take to make a salmon and broccoli quiche with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon and broccoli quiche with a green salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon and broccoli quiche with a green salad cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, fish. Always check the labels of the products you buy.

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