Salmon and Tenderstem broccoli quiche
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Salmon and Tenderstem broccoli quiche
There’s nothing quite like a homemade quiche, and making your own pastry is far easier than you might think. Adding some grated cheese to the pastry gives a wonderfully crunchy texture, while using Greek yogurt rather than cream in the filling lightens things up
Serves: 6-8
Prep time: 30 minsTotal time: 
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Nutritional information (1 of 6 slices)
Calories
516Kcal
Fat
32gr
Saturates
16gr
Carbs
30gr
Sugars
4gr
Fibre
3gr
Protein
26gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 240g pack salmon fillets
- 20g butter
- 1 bunch spring onions, roughly chopped
- 200g Tenderstem broccoli, roughly chopped
- 3 medium eggs
- 200g Greek-style natural yogurt
- 1 tbsp horseradish sauce, or wholegrain mustard
- 3 tbsp milk
- 25g finely grated pecorino romano, or Parmesan
- a pinch of cayenne pepper
For the pecorino pastry
- 200g plain flour, plus extra to dust
- 100g butter, diced
- 40g finely grated pecorino romano, or Parmesan
- 1 medium egg, separated
Step by step
- Start at least a couple of hours ahead by making the pastry: add the flour, diced butter and a pinch of salt to a mixing bowl (or processor) and rub in the butter until the mixture has a crumb-like texture. Stir in the grated cheese. Lightly whisk the egg yolk with 2 tablespoons of cold water then add this to the flour mixture, stirring with a knife until the dough starts to clump together. Bring together by hand, flatten to a disc, wrap and chill for 30 minutes.
- Roll out the pastry on a floured surface and press into a 23cm diameter metal tart tin, pushing it into the sides and pricking the base with a fork. Trim off any excess pastry (you can use this to patch up any holes) and chill again for 15-20 minutes while the oven preheats to 200°C, fan 180°C, gas 6.
- Wrap the salmon in a loose foil parcel. Add crumpled baking paper and baking beans to the pastry case and bake on a tray, alongside the salmon parcel, for 15 minutes. Remove the salmon and the tart case from the oven; carefully open the foil and leave the salmon to cool. Take the paper and beans from the tart case and brush the inside of the pastry case with the egg white to seal any cracks that have formed. Bake for a further 5-7 minutes until the pastry looks dry and golden brown. Reduce the oven to 170°C, fan 150°C, gas 3½.
- Melt the butter in a frying pan and fry the spring onions gently for about 2 minutes. Leave to cool. Cook the broccoli in boiling salted water for 2 minutes or until just tender. Drain and refresh in cold water, then pat dry on kitchen paper. Add the broccoli and spring onions to the tart case then flake in the salmon, discarding the skin and any bones.
- Whisk together the eggs, yogurt, horseradish or mustard, milk and most of the cheese. Season with a pinch of salt and freshly ground black pepper. Pour the mixture over the salmon and broccoli, shaking to level out the filling. Scatter on the rest of the cheese and a pinch of cayenne pepper. Bake, on the tray, for 30 minutes or until set, but still with a slight wobble. Leave to cool for about 30 minutes before serving.
