Delia Smith’s Salmon and Broccoli Quiche is a delicious dish made with a creamy custard, store-bought pie crust, onions, broccoli, smoked salmon, and goat cheese with just 50 minutes from start to finish. It’s quick, tastes great, and looks great.
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💗 Why You’ll Love This Salmon And Broccoli Quiche Recipe:
- A Nutritious Delight: Packed with protein, omega-3 fatty acids, and essential vitamins, this quiche is a wholesome treat for your taste buds and your health.
- Versatile Dish: Whether it’s brunch, lunch, or dinner, this quiche is a versatile option that suits any occasion.
- Delia’s Touch: Delia Smith’s recipe brings a touch of culinary expertise to this classic dish, elevating it to a whole new level.
❓ What Is Delia Smith Salmon And Broccoli Quiche Recipe?
Delia Smith’s Salmon and Broccoli Quiche is a savory delight featuring a store-bought pie crust filled with shallots, broccoli, smoked salmon, and goat cheese, all bathed in a creamy custard.
🥦 Delia Smith Salmon And Broccoli Quiche 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
🥧 How To Make Delia Smith Salmon And Broccoli Quiche
- Warm the oven up to 375 degrees Fahrenheit and put the baking rack in the bottom spot.
- Pull the pie crust out of the package and gently press it into a 9-inch pie plate or tart pan.
- Stretch the dough around your other hand’s pointer finger with two fingers. Keep going around the crust until you get an edge you like.
- Add pie weights, raw rice, or dried beans to the top of the crust after lining it with parchment paper or aluminum foil.
- It should be baked on the bottom rack for 15 to 20 minutes. After that, take out the parchment paper and weights. The bottom of the crust will still look a little raw, but the sides should be golden.
- The bread should be baked for five more minutes, or until the edges are deep golden brown and the bottom dough no longer looks raw.
- Slice onions very thinly after peeling them.
- Cut the broccoli florets into little chunks.
- Smoked salmon should be cut into thin strips, but save a few to decorate the baked pie. Roughly chop the rest into small pieces.
- Add broccoli florets to a bowl that can go in the microwave and splash a few tablespoons of water over them. Insert a few holes in the plastic wrap and cover the food. Cook the bowl in the microwave for 90 seconds on high power.
- Take it out of the microwave carefully and take off the plastic wrap. Spin the broccoli to make sure it cooks all the way through. If not, continue for 30 seconds more. Broccoli should be just soft enough to bite.
- Set a medium-sized pan over medium heat and add the butter.
- When you add the shallot slices, cook slowly for 5 minutes, stirring every now and then, until the shallots turn golden brown.
- After draining the broccoli, add the steamed pieces and stir them in. Cook for one more minute.
- Leave the pan alone for 5 minutes to cool down.
- In a big bowl, mix the eggs, heavy cream, Dijon mustard, dry mustard, salt, and pepper with a whisk.
- Spread the salmon, broccoli, shallots, and other ingredients out evenly on top of the crust that has already been baked. Then, pour the custard over the top until it almost touches the edges of the crust.
- Put the goat cheese on top of everything.
- The egg custard should be baked on the bottom rack for 25 to 30 minutes, or until it is cooked all the way through and the top is lightly browned. If you can move the filling around when you touch the pan, it’s not done.
💭 Recipe Tips:
- Perfect Crust: To achieve a perfect crust, gently press the store-bought pie crust into the pie plate or tart pan, ensuring an even distribution.
- Flavorful Shallots: Slice the shallots thinly and cook them slowly over medium heat until they turn golden brown. This imparts a rich, caramelized flavor to the quiche.
- Careful Microwaving: When microwaving the broccoli, cover the bowl with plastic wrap, leaving a few holes for steam to escape. This helps cook the broccoli evenly.
🥗 What To Serve With Salmon And Broccoli Quiche?
Serve salmon and broccoli quiche with a fresh green salad, crusty bread, or roasted potatoes for a lighter option, consider a fruit salad or steamed vegetables.
🎚 How To Store Leftovers Salmon And Broccoli Quiche?
- In the fridge: Store Leftovers Salmon And Broccoli Quiche in an airtight container in the refrigerator for up to 3 days.
- In the freezer: Leftovers Salmon And Broccoli Quiche can be frozen for up to 2 months woth wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
🥵 How To Reheat Salmon And Broccoli Quiche?
- In the oven: Reheat Leftovers Salmon And Broccoli Quiche in a preheated oven at 325°F for 15-20 minutes.
- In the microwave: Place Leftovers Salmon And Broccoli Quiche on a microwave-safe plate and heat on medium power for 1-2 minutes until heated.
FAQ’S
What Type Of Pie Crust Is Best For Salmon And Broccoli Quiche?
The best type of Salmon and Broccoli Quiche are a store-bought pie crust or a shortcrust pastry would be best.
Can Frozen Broccoli Be Used Instead Of Fresh?
Yes, frozen broccoli can be used instead of fresh, but it should be thawed and drained thoroughly to prevent excess moisture.
How Can You Tell If the Quiche Is Done?
To tell if the quiche is done, gently shake the pan if the center is set and doesn’t jiggle too much, it’s done.
How Do I Prevent The Custard From Becoming Too Runny?
To prevent the custard from becoming too runny, avoid overmixing the eggs and cream, and make sure not to add too many watery ingredients.
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Delia Smith Salmon And Broccoli Quiche Nutrition Fact:
- Calories:521
- Total Fat: 40g
- Saturated Fat: 20g
- Trans Fat: 0.6g
- Polyunsaturated Fat: 4.1g
- Monounsaturated Fat: 13g
- Cholesterol: 205mg
- Sodium: 561mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1.1g
- Sugars: 2.8g
- Protein: 20g
- Calcium: 155mg
- Iron: 1.9mg
- Potassium: 327.7mg
- Caffeine: 0mg
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Delia Smith Salmon And Broccoli Quiche
Description
Delia Smith’s Salmon and Broccoli Quiche is a delicious dish made with a creamy custard, store-bought pie crust, onions, broccoli, smoked salmon, and goat cheese with just 50 minutes from start to finish. It’s quick, tastes great, and looks great.
Ingredients
Instructions
- Warm the oven up to 375 degrees Fahrenheit and put the baking rack in the bottom spot.
- Pull the pie crust out of the package and gently press it into a 9-inch pie plate or tart pan.
- Stretch the dough around your other hand’s pointer finger with two fingers. Keep going
- Add pie weights, raw rice, or dried beans to the top of the crust after lining it with parchment paper or aluminum foil.
- It should be baked on the bottom rack for 15 to 20 minutes. After that, take out the parchment paper and weights. The bottom of the crust will still look a little raw, but the sides should be golden.
- The bread should be baked for five more minutes, or until the edges are deep golden brown and the bottom dough no longer looks raw.
- Slice onions very thinly after peeling them.
- Cut the broccoli florets into little chunks.
- Smoked salmon should be cut into thin strips, but save a few to decorate the baked pie. Roughly chop the rest into small pieces.
- Add broccoli florets to a bowl that can go in the microwave and splash a few tablespoons of water over them. Insert a few holes in the plastic wrap and cover the food. Cook the bowl in the microwave for 90 seconds on high power.
- Take it out of the microwave carefully and take off the plastic wrap. Spin the broccoli to make sure it cooks all the way through. If not, continue for 30 seconds more. Broccoli should be just soft enough to bite.
- Set a medium-sized pan over medium heat and add the butter.
- When you add the shallot slices, cook slowly for 5 minutes, stirring every now and then, until the shallots turn golden brown.
- After draining the broccoli, add the steamed pieces and stir them in. Cook for one more minute.
- around the crust until you get an edge you like.
- Leave the pan alone for 5 minutes to cool down.
- In a big bowl, mix the eggs, heavy cream, Dijon mustard, dry mustard, salt, and pepper with a whisk.
- Warm the oven up to 375 degrees Fahrenheit and put the baking rack in the bottom spot.
- Spread the salmon, broccoli, shallots, and other ingredients out evenly on top of the crust that has already been baked. Then, pour the custard over the top until it almost touches the edges of the crust.
- Put the goat cheese on top of everything.
- The egg custard should be baked on the bottom rack for 25 to 30 minutes, or until it is cooked all the way through and the top is lightly browned. If you can move the filling around when you touch the pan, it’s not done.
Notes
- Perfect Crust: To achieve a perfect crust, gently press the store-bought pie crust into the pie plate or tart pan, ensuring an even distribution.
Flavorful Shallots: Slice the shallots thinly and cook them slowly over medium heat until they turn golden brown. This imparts a rich, caramelized flavor to the quiche.
Careful Microwaving: When microwaving the broccoli, cover the bowl with plastic wrap, leaving a few holes for steam to escape. This helps cook the broccoli evenly.
Delia Smith Salmon And Broccoli Quiche