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Smoked Salmon and Broccoli Quiche

November 18, 2020 By All That I'm Eating 21 Comments

I used to think of quiche as a dull, beige pastry which got wheeled out from old cookery books from time to time and no one was particularly fussed about it. Turns out I was wrong. It’s a most excellent pastry. I cooked my smoked salmon and broccoli quiche a few weeks ago, divided it up and froze it in wedges. Now I’m working from home I love to have something interesting for lunch. When it’s quiche day, it’s the best day of the week.

The freshness of the broccoli and spinach combined with the flavourful smoked salmon is a winning combination. It feels rather luxurious to have it for lunch.

Smoked Salmon and Broccoli Quiche

Top Tips

You’ll need some baking beans to blind bake the pastry. If you don’t have any, just weigh the pastry down with some raw rice or lentils and it will work just as well.

My pastry tends to shrink a little as it cooks so I leave the excess pastry overhanging the tin. It doesn’t look as neat but I quite like the rustic look of it. And also I don’t waste any pastry.

The smoked salmon is quite salty so hardly any extra salt is needed for the pastry or the egg filling.

Drain the broccoli really well and give the spinach a proper squeeze. The less water left on the vegetables the better, no one wants the dreaded soggy bottom.

Smoked Salmon Quiche

Variations

There are so many different variations on this smoked salmon and broccoli quiche. One of the next things I will try will be adding a little butter and nutmeg to the spinach as it wilts.

I think almost any vegetables would work here as long as they were cooked, dry and chopped. Asparagus or peas, mushrooms or peppers; I reckon cauliflower or beetroot would be great too.

Using smoked salmon does give this quiche a great flavour but leftover cooked salmon or smoked bacon would work nicely too. A cooked smoked white fish, like haddock, would certainly be worth a try.

I didn’t add any cheese to this recipe, I don’t think it needs it, but a sprinkle of cheddar in the egg mixture would be lovely.

Smoked Salmon and Broccoli Quiche

Smoked Salmon and Broccoli Quiche

A luxurious quiche made with smoked salmon, broccoli, spinach and double cream.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Pastry Making 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Light Dinner, Lunch
Cuisine British
Servings 6 people

Equipment

  • 20cm loose bottomed tart tin

Ingredients
  

For the pastry

  • 120 g plain flour
  • 60 g butter cold
  • 2 tbsp cold water you might not need all of this

For the filling

  • 150 g smoked salmon cut into strips
  • Handful spinach
  • 120 g broccoli cut into small florets
  • 2 large eggs
  • 200 ml double cream
  • salt and pepper

Instructions
 

To make the pastry

  • Rub the butter into the flour until you have a breadcrumb texture. Add the water a little at a time to form a dough. Knead lightly then wrap in clingfilm and put in the fridge for 30 minutes.
  • Lightly flour a worktop and roll the pastry out so it's a little bigger than a 20cm tart tin. You need to have enough pastry to go up the edges with a little overhang. Prick the base all over with a fork then return the pastry to the fridge for another 30 minutes.
  • Preheat an oven to 190C. Remove the pastry from the fridge and place a sheet of baking paper onto the pastry; it needs to go up the sides too. Fill the pastry case with baking beans (see notes below). Put the tart case into the oven for 15 minutes to blind bake. Remove the case from the oven, carefully remove the baking beans and paper then return the case to the oven for another five minutes to crisp up.
  • The pastry case is then ready to use as below.

To make the quiche

  • While the pastry case cooks you can get the filling ready.
  • Steam the broccoli over a pan of boiling water until it's almost cooked, anywhere from two to five minutes depending on how big the florets are. Drain well and put to one side.
  • Add the spinach to a small pan on a medium heat and leave to wilt. Once the spinach has wilted, squeeze any excess water out by pressing the spinach against the side of the pan with a spoon. Put to one side.
  • In a small bowl, combine the eggs, double cream, a little salt and plenty of black pepper.
  • When the pastry case is ready remove it from the oven and reduce the oven temperature to 180C.
  • Put the smoked salmon, broccoli and spinach into the tart case. Pour over the egg mixture. Return the quiche to the oven for 25 minutes or until golden brown on top and there's still a slight wobble in the middle.
  • You can serve the quiche warm from the oven, leave it to cool, or cut into six wedges and freeze them individually.

Notes

If you don’t have baking beans you can use rice or lentils instead. The idea is to weigh the pastry down so it doesn’t rise up while blind baking.
Blind baking helps to ensure you get nice crisp pastry.
Keyword pastry, quiche, smoked salmon

Pin my Smoked Salmon and Broccoli Quiche for later!

Smoked Salmon and Broccoli Quiche with Spinach

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Filed Under: Autumn, Baking, Broccoli, Butter, Cream, Dairy & Eggs, Dinner, Eggs, Fish, Lunch, Meat & Fish, November, Pastry, Recipes By Month, Salmon, Seasons, Spinach, Tart, Vegetables Tagged With: broccoli, quiche, smoked salmon

« Baked Eggs with Spinach and Cheddar
My Favourite Recipes To Use Up Leftovers »

Comments

  1. Avatarangiesrecipes says

    November 18, 2020 at 14:25

    Indeed a luxurious meal! I love a good savoury pastry with a bowl of steaming hot soup for lunch, esp. when the weather is chilly.

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:51

      That’s a great idea Angie, I haven’t served it with soup yet!

      Reply
  2. AvatarChef Mimi says

    November 18, 2020 at 15:09

    I could eat this every day. Seriously.

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:51

      Me too. I have to ration my freezer portions so I don’t eat it all in a week!

      Reply
  3. AvatarJohn / Kitchen Riffs says

    November 18, 2020 at 15:19

    My crust always shrink as it bakes, too, so I also leave a bit extra. And it does look rather rustic, doesn’t it? Anyway, this looks terrific — haven’t made a quiche in ages and ages. Lovely flavors in yours — thanks.

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:52

      Thanks John. I do like the finished look, you can definitely tell it’s homemade.

      Reply
  4. Avatar2pots2cook says

    November 18, 2020 at 17:14

    5 stars
    So tasty lunch worth of every minute of my time ! Pinned, needless to say 🙂

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:52

      Thank you!

      Reply
  5. AvatarRon says

    November 20, 2020 at 08:59

    5 stars
    One of my favorite quiche ingredients is smoked salmon. I’ve not tried freezing them. What a great idea and one I’ll incorporate soon. Thanks for sharing…

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:52

      No problem Ron!

      Reply
  6. AvatarDavid Scott Allen says

    November 21, 2020 at 23:21

    This is a great reminder for us to keep quiche in our minds! They are good, don’t have to be “beige,” and they aren’t difficult to make! Love this, Caroline!

    Reply
    • All That I'm EatingAll That I'm Eating says

      November 23, 2020 at 10:53

      Exactly David! This one certainly wasn’t beige!

      Reply
  7. AvatarLiz says

    November 23, 2020 at 11:00

    5 stars
    YUM!! This sounds like a new favorite for breakfast or lunch! I’m thinking of making a crustless version!!!

    Reply
  8. AvatarDavid | Spiced says

    November 23, 2020 at 12:21

    I hear ya about having something interesting for lunch since we’ve been working from home. This quiche definitely sounds interesting – I love smoked salmon, and I love quiche…so I think it’s safe to say I would love the combination!

    Reply
  9. AvatarLaura says

    November 24, 2020 at 22:58

    5 stars
    I love the idea of smoked salmon in a quiche – so much flavor that you don’t need much for a wonderful flavor! Such a pretty quiche, too! Yum!

    Reply
  10. AvatarEva Taylor says

    November 27, 2020 at 13:58

    What a luxurious quiche, perfect for lunch, particularly freezing the wedges (great idea). The combination of salmon and broccoli sounds wonderful, and the tip about cheddar sounds delicious too.

    Reply
  11. AvatarNeil says

    November 30, 2020 at 10:05

    5 stars
    I’m always on the lookout for new quiche recipes. I like to keep slices of home made quiche frozen in the freezer. They’re easy to take out, defrost and have as lunch at my work with some salad. Thanks for this salmon broccoli quiche recipe!

    Reply
  12. AvatarKaterina says

    December 6, 2020 at 10:36

    5 stars
    I love a good quiche but I’ve never had this kind of flavour combo! I love smoked salmon and so this sounds perfect to me – thanks for the inspiration, Caroline. And yes, I agree – blind baking the pastry is a must!

    Reply
  13. AvatarKaren (Back Road Journal) says

    December 13, 2020 at 19:17

    My husband loves a good quiche and also smoked salmon so this would be a terrific dish to make for him.

    Reply
  14. AvatarFran at G'day Souffle' says

    December 29, 2020 at 02:37

    I’m actually going to be giving an online class soon on making Quiche Lorraine. You’re giving me some new ideas for quiche fillings!

    Reply

Trackbacks

  1. Five Minute Salmon Noodles - All That I'm Eating says:
    January 30, 2021 at 14:40

    […] you’re stuck for other lunch ideas I made a salmon quiche which freezes really well so you can defrost and heat slices as and when you’d like to. I […]

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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