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Salmon, Broccoli, and Roquefort Quiche

A quiche combining fish, vegetables, and cheese on a crispy crust.

Quiche Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 365 kcal / serving

Instructions

  • 1.   Preheat the oven to 200°C (392°F). Cut the broccoli into small florets.

    In a pan with a drizzle of olive oil, sauté the broccoli with a pinch of salt. Add water halfway up the broccoli, then cook for 5 minutes until all the water evaporates (add a little more water to continue cooking if the broccoli is not tender enough).

    Remove the skin from the boneless salmon fillet. Then remove any remaining brown parts and cut the fillet into approximately 3 cm cubes.
  • 2.   Vigorously mix the whole eggs and egg yolks, then season with salt and pepper. Pour in the cream, milk, and whisk well to combine.
  • 3.   Roll out the dough in a pie dish, trim off the excess dough, and prick it with a fork. Spread the broccoli and salmon cubes on the bottom of the pie crust, then crumble the Roquefort cheese on top. Pour the egg mixture evenly over the filling. Bake at 200°C (392°F) for about 25 minutes.

    Let it cool slightly after removing from the oven, then serve warm or cold with a side salad.

Ingredients for servings

  • 1 broccoli
  • 2 liter of water
  • 6 pinch of fine salt
  • 3 cl of olive oil
  • 200 salmons
  • 2 egg yolks
  • 2 eggs
  • 20 cl of skim milk
  • 20 cl of heavy cream
  • 6 pinch of fine salt
  • 6 freshly ground pepper
  • 1 shortcrust pastry
  • 80 g of Roquefort

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    365 kcal
    18 %
  • Fat
    27,78 g
    40 %
  • of which saturated
    15,62 g
    78 %
  • Carbohydrates
    15,61 g
    6 %
  • of which sugar
    4,38 g
    5 %
  • Protein
    11,28 g
    23 %
  • Fibers
    2,35 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference