My recipe for salmon and broccoli quiche was featured as August’s recipe of the month on the National Garden Scheme site. Thanks to my friend Matthew Bradby for putting me forward for it.
What to use
- 300g boneless and skinless salmon fillet
- 90g tenderstem broccoli
- 300ml double cream
- 4 large free range eggs
- 320g ready rolled shortcrust pastry
- 80g grated mature cheddar
How to use it
Blind bake your pastry case. Roll out your pastry into a large enough circle to line your tart dish but with some additional pastry rolling over the sides just in case of shrinkage. This is based on a 25cm dish.
Lightly butter the dish and very gently lower your pastry in, lifting and easing it down into the base corners. Be careful not to stretch or tear it or your filling will leak. If there are any holes, place a piece of excess pastry over them.
Set the oven at 200C/400F/Gas 6. You will need a baking sheet – this helps to avoid your tart developing a soggy pastry bottom. Put the sheet in the oven to get hot.
Line your pastry case with baking parchment, and fill the parchment with baking beans. Put the tart dish onto the hot baking sheet, and bake for 15 minutes, then remove the parchment and beans, and put back into the oven for another 5 minutes. Remove it and set aside, and turn your oven down to 180C/350F/Gas 4.
Chop and blanch the broccoli (drop into boiling water for 1 minute then put into a bowl of iced water to stop it cooking further).
Bake your salmon fillets. Wrap in aluminium foil, squeeze over some lemon juice and crush over some sea salt and black pepper, then close the foil package so the fish steams. It will take 15 minutes in the oven set to 180.
Whisk the eggs and cream together with sea salt and pepper to season.
Trim any excess pastry from the pastry case. Break your salmon into pieces, then arrange in the case, along with the broccoli. Pour over the egg and cream mix, then top with the grated cheese.
Bake for 25 minutes or until set and the cheese is turning golden.