Salmon and Broccoli Quiche
This easy Salmon and Broccoli Quiche features smoked salmon, steamed broccoli, and caramelized shallots tucked into a creamy custard.
Servings: 6
Calories: 372kcal
Ingredients
- 1 store-bought pie crust (7 ounces)
- 2 large shallots (about 4 ounces)
- 5 ounces broccoli florets (about 2 cups)
- 4 ounces smoked salmon
- 1 tablespoon butter
- 5 eggs
- ¾ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ ounces crumbled goat cheese
Instructions
- Preheat oven to 375° F, and place your baking rack on the bottom slot of your oven.
- Unroll the pie crust and press gently into a 9-inch pie plate or tart pan.
- Use two fingers to squeeze the dough around the pointer finger of your other hand, moving around the crust until you have a decorative border you like.
- Next, use a fork to prick the crust all over the bottom.
- Line the crust with parchment paper or aluminum foil and cover with pie weights, raw rice, or dried beans.
- Bake on the bottom oven rack for 15-20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw.
- Bake for an additional 5 minutes, until the bottom dough no longer looks raw, and the edges are deep golden brown.
- Peel and thinly slice shallots.
- Chop broccoli florets into small pieces.
- Chop smoked salmon into thin strips, reserving a few strips to decorate the baked quiche. Cut the rest into bite-sized pieces.
- Place broccoli florets in a microwave-safe bowl, and splash a few tablespoons of water into it. Cover with plastic wrap and poke a few holes in the wrap. Place bowl in microwave and cook for 90 seconds at high power.
- Carefully remove from microwave, and remove plastic wrap. Toss broccoli to make sure it is evenly cooked. If not, put it back in for another 30 seconds. Broccoli should be just barely tender.
- Heat butter in a medium skillet over medium heat.
- Add shallot slices and cook gently for 5 minutes, stirring occasionally, until shallots are golden brown.
- Drain broccoli, then stir steamed florets into the skillet and sauté for another minute.
- Remove pan from the heat and let cool for 5 minutes.
- Meanwhile, whisk together the eggs, heavy cream, dijon mustard, dry mustard, salt, and pepper in a large bowl.
- Arrange the broccoli, shallots, and salmon evenly over the pre-baked crust, then pour custard over just until it reaches close to the edge of the crust.
- Sprinkle the goat cheese over the top.
- Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
Notes
Expert Tips:
Wait to slice the quiche for at least 10-20 minutes. This will allow the quiche to fully set, so you’ll get cleaner slices when you serve it. Serve either warm or at room temperature. Keep in mind that pie dough will shrink down a bit as it bakes. Make sure your dough reaches above the top of your pan before you bake it, so that after it bakes, it will still be level with the top of the pan. Try to keep the dough the same height all the way around, to prevent your custard from pouring out through a lower section of crust. Make-Ahead Tips:
Bake your quiche, then let it cool completely before wrapping with plastic wrap or covering with foil and putting into the refrigerator. When you’re ready to serve, just pop it back into the oven to reheat. Or, slice, and reheat each slice as you need it. You can also freeze quiche slices for up to 3 months.
Wait to slice the quiche for at least 10-20 minutes. This will allow the quiche to fully set, so you’ll get cleaner slices when you serve it. Serve either warm or at room temperature. Keep in mind that pie dough will shrink down a bit as it bakes. Make sure your dough reaches above the top of your pan before you bake it, so that after it bakes, it will still be level with the top of the pan. Try to keep the dough the same height all the way around, to prevent your custard from pouring out through a lower section of crust. Make-Ahead Tips:
Bake your quiche, then let it cool completely before wrapping with plastic wrap or covering with foil and putting into the refrigerator. When you’re ready to serve, just pop it back into the oven to reheat. Or, slice, and reheat each slice as you need it. You can also freeze quiche slices for up to 3 months.
Nutrition
Calories: 372kcal | Carbohydrates: 21g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Cholesterol: 201mg | Sodium: 752mg | Fiber: 2g | Sugar: 4g
