top of page
salmon and broccili.jpg
4.png

Smoked salmon and broccoli quiche

Serves 4-6

This French dish is an absolute classic, and one of the best ways to let our Galberts Shortcrust pastry shine. The filling is creamy, which is delicious in combination with the salty bacon.

INGREDIENTS

  • 320g Galberts Shortcrust pastry

​​

  • 1 egg, beaten

​

Filling:

  • 175g smoked salmon, chopped

​

  • 100g smoked bacon lardons, cooked

​

  • 1 head of broccoli, cooked and cut into florets

​

  • 3 free-range eggs

​

  • 1 tbsp finely chopped fresh dill

​

  • 200ml/7fl oz crème fraîche

​

  • 1 tsp grated nutmeg

​​

  • Salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas Mark 4.

 

2. Roll out the Galberts Shortcrust pastry until it is slightly          larger than a 25cm/10in loose-bottomed cake tin.

 

3. Prick the pastry all over with a fork, line the pastry with          greaseproof paper and fill it with rice or dried beans.              Place in the oven and bake for 20 minutes.

 

4. Remove the greaseproof paper and rice or beans. Brush        the pastry with the beaten egg, then return the tart to the      oven and bake for a further five minutes, or until golden-        brown.

 

5. For the filling, arrange the smoked salmon, lardons and          broccoli evenly in the bottom of the pastry case.

 

6. In a bowl, beat together the eggs, dill, crème fraîche and        nutmeg until well combined. Season, to taste, with salt          and freshly ground black pepper. Pour the mixture into          the pastry case.

 

7. Transfer the quiche to the oven and bake for 30-40                minutes, or until the egg mixture has set.

 

8. Set the quiche aside to cool and enjoy.

bottom of page