Broccoli Salmon Quiche
Indulge in the perfect harmony of flavors with this irresistible Broccoli Salmon Quiche—a savory masterpiece that's as elegant as it is satisfying. Featuring a flaky pie crust filled with tender steamed broccoli, flaky cooked salmon, and creamy cheddar cheese, this quiche is elevated by a rich custard of eggs, heavy cream, and a hint of nutmeg for a subtle warmth. Ideal for breakfast, brunch, or a light dinner, this dish pairs nutrient-packed ingredients with the convenience of store-bought or homemade crusts. Ready in just over an hour, this quiche’s golden, cheesy top and luscious filling make it a crowd-pleasing centerpiece for any table. Serve it warm with a crisp side salad for a meal that's wholesome, delicious, and effortlessly refined. Keywords: broccoli salmon quiche, easy quiche recipe, savory pie, brunch recipes, salmon and broccoli recipe.
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Recipe Information
Ingredients
- 1 piece pie crust (store-bought or homemade)
- 200 grams broccoli florets
- 150 grams cooked salmon, flaked
- 4 large eggs
- 240 ml heavy cream
- 120 ml milk
- 100 grams shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and gently press it into a 9-inch pie or tart pan. Trim any excess dough hanging over the edges.
Poke the bottom of the crust with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and parchment. Bake for another 5 minutes until the crust is slightly golden.
While the crust bakes, steam the broccoli florets for 3-4 minutes until tender but still bright green. Set aside to cool.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until well combined.
Arrange the steamed broccoli and flaked salmon evenly over the baked pie crust. Sprinkle the shredded cheddar cheese on top.
Pour the custard mixture over the filling, ensuring it evenly covers the ingredients.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.2 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 22.2 mcg | 111% | |
| Calcium | 1119 mg | 86% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
