Delia Smith Salmon And Broccoli Quiche

When you want something that feels a bit fancy but doesn’t drag you down with fuss, Delia Smith’s Salmon and Broccoli Quiche delivers.
Flaky crust, creamy custard, sweet shallots, buttery broccoli, smoky salmon, and a hit of goat cheese melting into every bite.

Perfect for brunches, lazy Sunday dinners, or when you just need to feel like you’ve got it together — even if you threw it all together in under an hour.

Proper comfort. Proper clever.

Why You’ll Love It

• Loaded with salmon, veg, and creamy goodness
• Hits the sweet spot between rich and fresh
• Great hot, warm, or straight from the fridge
• Easy enough for beginners but looks show-off fancy
• Freezes like a dream for future treats

Ingredients You’ll Need

• 1 store-bought pie crust (7oz) — no shame, faster results
• 2 large shallots — thinly sliced
• 5oz broccoli florets — chopped small
• 4oz smoked salmon — thin strips
• 1 tablespoon butter
• 5 eggs
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon dry mustard powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1½ oz crumbled goat cheese

How to Make Delia Smith’s Salmon and Broccoli Quiche

Sort the crust:
Heat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate or tart pan. Line it with parchment and fill with baking weights (or rice/beans).

Blind-bake:
Bake 15–20 minutes on the bottom rack. Take out weights and paper, bake another 5 minutes till golden and set.

Prep the fillings:
Microwave the broccoli with a splash of water for 90 seconds — just to take the crunch off. Drain well.

Slice the shallots thin. Cook them slowly in butter over medium heat for 5 minutes till soft and golden. Add the broccoli, stir it through for a minute, then kill the heat and let it cool.

Chop the smoked salmon roughly — keep a few strips whole for decoration if you’re feeling fancy.

Make the custard:
Whisk eggs, cream, Dijon mustard, dry mustard, salt, and pepper. Smooth but not overbeaten.

Assemble:
Scatter the salmon, shallots, and broccoli over the cooled crust. Pour the custard over gently, just to the edge. Dot with goat cheese crumbles.

Bake it:
Bottom rack again. 25–30 minutes. You want the top lightly golden and the middle just barely wobbling.

Cool it:
Let it sit for at least 5–10 minutes before slicing, or it’ll fall apart.

Common Mistakes and How to Dodge Them

Crust going soggy?
Blind-bake properly first — don’t skip the second bake after removing the weights.

Custard leaking?
Make sure the crust has no big cracks before you pour in the filling.

Runny centre?
Underbaked. The middle should have a slight wobble, not a full shake.

Overcooked salmon?
Use good quality smoked salmon — it stays tender.

Storage

Fridge:
Cover it tight. Good for up to 3 days.

Freezer:
Slice and wrap individually if you like. Keeps for 2 months easy. Reheat from frozen or thaw overnight in the fridge.

Reheating:
Oven at 325°F (160°C) for 15–20 minutes. Microwave works too — medium power, quick bursts.

Quickfire FAQs

Can I use frozen broccoli?
Yep — just thaw and drain it well before using.

Can I swap the goat cheese?
Sure. Feta works. Even sharp cheddar if you want a different vibe.

How do I tell it’s baked through?
Gently shake the pan — centre should only wobble slightly.

Nutrition (Per Slice)

• Calories: 521 kcal
• Fat: 40g
• Saturated Fat: 20g
• Carbs: 20g
• Protein: 20g
• Sodium: 561mg

Try More Recipes:

• Delia Smith Sausage Rolls
• Delia Smith Eve’s Pudding Recipe
• Delia Courgette Quiche
• Delia Smith Chicken and Mushroom Pie