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Quiche with salmon and broccoli

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Ingredients for 4 servings:

  • 1 package of puff pastry, from the refrigerator
  • 2 salmon fillets, frozen
  • 1 broccoli
  • 8 cherry tomatoes
  • 1 cup sour cream, approx. 200 g
  • 5 eggs
  • salt and pepper
  • 100 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Place the fresh puff pastry in a greased quiche dish. Dice the salmon and spread it on the crust. Divide the broccoli into florets and blanch briefly, then spread it on the crust with the salmon. Whisk the sour cream with the eggs and season with salt and pepper. Finally, add the cheese. Spread everything over the salmon and broccoli and scatter the halved cherry tomatoes over the mixture. Bake the quiche on the middle rack of the oven at 200°C (top/bottom heat) for 35-40 minutes. Serve with a nice salad!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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