Quiche with Salmon and Broccoli

Cooking method

1. Step 1:

   

   How do you make quiche with salmon and broccoli? Measure out the ingredients for the shortcrust pastry. The butter should be cold.

2. Step 2:

   

   Sift the flour into a suitably sized bowl so it gets aerated.

3. Step 3:

   

   Add the cold butter to the sifted flour.

4. Step 4:

   

   Quickly rub everything together with your hands until you get crumbly crumbs. It's very important not to drag this out, so the butter doesn't melt from the heat of your hands. Then the baked shortcrust pastry will come out crumbly and tender. You can also make the crumbs in a blender.

5. Step 5:

   

   In a small bowl, whisk the egg with salt using a fork until smooth.

6. Step 6:

   

   Add the beaten egg to the crumbs. Knead the dough quickly. If you can see while kneading that the dough is a bit stiff, add a spoonful of cold water.

7. Step 7:

   

   There's no need to knead the dough for long. Gather the dough into a ball, put it in a bag or wrap it in plastic wrap. Put the dough in the refrigerator for 20–30 minutes.

8. Step 8:

   

   Roll out the chilled dough between two layers of plastic wrap or parchment into a round sheet about 5 mm thick. The sheet should be larger than the pan you'll use to bake the pie.

9. Step 9:

   

   Line the bottom of a 20–22 cm pan with parchment. Transfer the dough to the pan and form sides about 3 cm high. Prick the dough with a fork so it doesn't puff up while baking. You can also line the dough with parchment and add pie weights (peas, beans).

10. Step 10:

    

    Bake the pie base in an oven preheated to 400°F (200°C) for about 15 minutes. If you baked it with weights, remove them earlier so the bottom bakes through better. The time and temperature may vary — go by how your oven behaves.

11. Step 11:

    

    While the base bakes, make the filling. I removed the skin and bones from the fish first. For this pie I used fresh fish; you can use lightly salted or smoked, but then you'll need to adjust the amount of salt. The broccoli can be either fresh or frozen.

12. Step 12:

    

    Cut the salmon fillet into small cubes.

13. Step 13:

    

    If the broccoli is frozen, you don't have to thaw it before cooking. Rinse the broccoli florets and drop them into boiling salted water. Blanch the broccoli over moderate heat for 3–4 minutes. Drain the broccoli in a sieve to let the water run off.

14. Step 14:

    

    Wash and dry the eggs. Whisk the eggs with the cream until smooth.

15. Step 15:

    

    Season the custard with salt, add nutmeg (optional), and stir.

16. Step 16:

    

    Arrange the salmon pieces over the baked base.

17. Step 17:

    

    Distribute the broccoli florets.

18. Step 18:

    

    Pour the egg-cream custard over the filling.

19. Step 19:

    

    Put the quiche in an oven preheated to 350°F (180°C) for 30–35 minutes. The filling should set well and brown at the edges. Cool the finished pie a little and remove it from the pan.

20. Step 20:

    

    Cut the quiche into portions and serve. You can eat it warm or cooled. Enjoy!