Delia Smith’s Salmon and Broccoli Quiche is made with hot smoked salmon, broccoli, asparagus, frozen peas, and fresh dill and basil. This tasty Salmon and Broccoli Quiche recipe creates a delicious lunch or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Delia Smith Salmon And Broccoli Quiche Ingredients
For the Pastry:
- 80g/2¾oz light vegetable spread, plus extra for greasing
- 200g/7oz wholemeal flour, plus extra for dusting
- 1 tsp sea salt
For the Filling:
- 150g/5½oz broccoli, cut into 2.5cm/1in florets
- 150g/5½oz asparagus, cut into 5cm/2in lengths
- 6 large free-range eggs
- 100ml/3½fl oz full-fat milk
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh basil
- 250g/9oz hot smoked salmon
- 100g/3½oz frozen peas, defrosted
- 3 spring onions, trimmed and finely sliced
- Sea salt and freshly ground black pepper
How To Make Delia Smith Salmon And Broccoli Quiche
- Prepare the Tin: Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- Make the Pastry: Mix flour, salt, and vegetable spread in a food processor until it looks like breadcrumbs. Add 80ml/2¾fl oz cold water and pulse until it forms a soft dough. Wrap the dough in cling film and chill for 15 minutes.
- Roll Out the Pastry: Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly flour a surface and roll out the pastry until it’s 6cm/2½in larger than the tin. Place it in the tin, pressing into the edges and letting the excess hang over. Prick with a fork, line with baking paper, add baking beans and bake for 15 minutes. Remove paper and beans, and return to the oven for 10 minutes. Lower oven temperature to 180°C/160°C Fan/Gas 4.
- Prepare the Filling: Steam broccoli and asparagus for 5 minutes. Drain and cool. Beat eggs with milk, dill, basil, salt, and pepper.
- Assemble the Quiche: Place broccoli and asparagus in the baked pastry case. Flake the salmon on top and scatter with peas and spring onions. Pour the egg mixture over everything.
- Bake: Bake for 30–35 minutes or until the filling is set. Trim the excess pastry, let the quiche cool slightly, then remove from the tin and cut into six slices.
Recipe Tips
- Chill the Pastry: Chill the pastry dough for at least 15 minutes before rolling it out. This helps it stay firm and prevents it from shrinking during baking.
- Roll Out Evenly: Roll the pastry out to a thickness of about £1 coin. This ensures an even crust that bakes consistently.
- Bake Blind Properly: Don’t skip the blind baking step. This prevents the pastry from becoming soggy when the filling is added.
- Drain Vegetables Well: Make sure to drain the broccoli and asparagus thoroughly after steaming. Excess moisture can make the quiche watery.
- Let It Cool Slightly: Allow the quiche to cool slightly before slicing. This helps the filling set properly and makes it easier to cut clean slices.
What To Serve With Salmon And Broccoli Quiche?
This tasty Salmon and Broccoli Quiche pairs well with a fresh green salad, roasted potatoes, steamed vegetables, or a light tomato soup. It also can be served alongside a fruit salad, crusty bread, pickled cucumbers, or a simple pasta salad for a delicious lunch or dinner.
How To Store Leftovers Salmon And Broccoli Quiche?
- Refrigerate: Let the leftover Salmon and Broccoli Quiche cool to room temperature. Once cooled, cover it with cling film or foil and store it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the quiche tightly in cling film or foil and freeze for up to 2 months. To serve, thaw the quiche in the fridge overnight before reheating.
How To Reheat Leftovers Salmon And Broccoli Quiche?
- In The Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Place the quiche on a baking tray and heat for 15–20 minutes or until warmed through.
- In The Microwave: Place a slice of quiche on a microwave-safe plate and cover with a microwave-safe lid or cling film. Heat on medium power for 2–3 minutes or until hot.
Delia Smith Salmon And Broccoli Quiche Nutrition Facts
Serving Size: 1 slice (1/6 of the quiche)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 155mg
- Sodium: 750mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 15g
Try More Delia Smith Recipes:
- Delia Smith Pork Stroganoff
- Delia Smith Meatballs Goulash
- Delia Smith Coq Au Vin Recipe
- Delia Smith Crepes
Delia Smith Salmon And Broccoli Quiche
Description
Delia Smith’s Salmon and Broccoli Quiche is made with hot smoked salmon, broccoli, asparagus, frozen peas, and fresh dill and basil. This tasty Salmon and Broccoli Quiche recipe creates a delicious lunch or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Prepare the Tin: Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- Make the Pastry: Mix flour, salt, and vegetable spread in a food processor until it looks like breadcrumbs. Add 80ml/2¾fl oz cold water and pulse until it forms a soft dough. Wrap the dough in cling film and chill for 15 minutes.
- Roll Out the Pastry: Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly flour a surface and roll out the pastry until it’s 6cm/2½in larger than the tin. Place it in the tin, pressing into the edges and letting the excess hang over. Prick with a fork, line with baking paper, add baking beans and bake for 15 minutes. Remove paper and beans, and return to the oven for 10 minutes. Lower oven temperature to 180°C/160°C Fan/Gas 4.
- Prepare the Filling: Steam broccoli and asparagus for 5 minutes. Drain and cool. Beat eggs with milk, dill, basil, salt, and pepper.
- Assemble the Quiche: Place broccoli and asparagus in the baked pastry case. Flake the salmon on top and scatter with peas and spring onions. Pour the egg mixture over everything.
- Bake: Bake for 30–35 minutes or until the filling is set. Trim the excess pastry, let the quiche cool slightly, then remove from the tin and cut into six slices.
Notes
- Chill the Pastry: Chill the pastry dough for at least 15 minutes before rolling it out. This helps it stay firm and prevents it from shrinking during baking.
- Roll Out Evenly: Roll the pastry out to a thickness of about £1 coin. This ensures an even crust that bakes consistently.
- Bake Blind Properly: Don’t skip the blind baking step. This prevents the pastry from becoming soggy when the filling is added.
- Drain Vegetables Well: Make sure to drain the broccoli and asparagus thoroughly after steaming. Excess moisture can make the quiche watery.
- Let It Cool Slightly: Allow the quiche to cool slightly before slicing. This helps the filling set properly and makes it easier to cut clean slices.
Delia Smith Salmon And Broccoli Quiche