This homemade quiche is a real explosion of flavors: the salmon brings richness, the broccoli a touch of freshness and crunch, and the goat cheese a delicious character that enhances the whole.
Prepared with homemade shortcrust pastry, it is perfect as a main course with a green salad, or in a mini version for a refined aperitif.
Level - Intermediate
Level - Intermediate
Prerequisites
- Active preparation time : 30 minutes
- Dough resting time : 30 minutes
- Cooking time : 40-45 minutes
- Total: approximately 1 hour 40 minutes
- Utensils needed :Bowl,Whisk,Tart mold,Knife,Cutting board,, Rolling pin
Ingredients
For the homemade shortcrust pastry
-
200 g Flour
- 125 g of Cold butter, cut into cubes
- 1 Pinch of salt
- 5 cl of Cold water
For the filling
- 200 g of Fresh Salmon
- 250 g of Broccoli
- 100 g of Goat cheese
- 3 Eggs
- 20 cl of Thick crème fraîche (or whole liquid cream)
- 10 cl of Milk
- Salt, pepper
Little gourmet bonus: Add a thin layer of mild grated cheese (Comté, Emmental) under the quiche mixture, between the pastry and the filling.
Preparations
Prepare the shortcrust pastry
- In a bowl, combine the flour and salt.
- Add the cold, cubed butter and rub it in with your fingertips until it forms a sandy texture.
- Gradually add the water until the dough is smooth.
- Form a ball, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes.
- Roll out the pastry on a floured surface, line a buttered tart pan, and prick the bottom with a fork.
Prepare the filling
- Pre-cook the broccoli : cut into small florets, immerse in boiling salted water for 3 minutes, then drain.
- Cook the fresh salmon : either steam for 5–6 minutes or quickly pan-fry.
- Cut the salmon and goat cheese into pieces.
Assembly and Baking
- Prepare the quiche batter : In a bowl, whisk together the eggs, cream, and milk.
- Spread the salmon, broccoli florets, and goat cheese pieces over the tart base.
- Pour the quiche batter over the top.
- Bake at 180°C (fan-assisted) for 35–40 minutes, until the quiche is golden brown and set.
- Laisser tiédir 10 min avant de découper.
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