Orange flour

Smoked Salmon, Tenderstem Broccoli and Feta Quiche

Smoken Salmon, Tenderstem Broccoli and Feta Quiche

Smoken Salmon, Tenderstem Broccoli and Feta Quiche

Quiche is a great summer dish and tastes just as good cold or hot. Quick to make and you can fill them with anything. Feta is not the most flavoursome of cheeses, but it gives the quiche a creamy texture and lets the smoked salmon shine through. I had never eaten tenderstem broccoli before today, but I thought I would give it a go. It is sweeter than the standard broccoli I usually buy and looks much more delicate in a quiche.


shortcrust pastry:
85g butter
170g plain flour
7tsp cold water
pinch of salt

3 eggs
1/4pt. whole milk
2 smoked salmon fillets
50g feta cheese
5 stalks tenderstem broccoli
cheddar cheese
salt and pepper


(preheat oven to 200*c and place 3 individual tart dishes onto a baking tray – no need to grease)

for the pastry:
– cut the butter into small cubes and place in a bowl with sifted flour
– with the tops of your fingers, rub together the butter and flour with salt until it becomes a fine crumb
– add the water and bring together to form a dough
– cut pastry into 4 equal sized pieces (you will only need 3 of these)
– roll each pastry ball out into a circle a few mm thick and gently press into each tart dish
– use a knife to cut off any overhang
– place in the fridge for 15mins to cool

while pastry cools:
– poach salmon in milk until almost cooked through, then pat try and flake into pieces
– blanch broccoli for a few minutes and then slice each stalk into several pieces
– whisk together milk and eggs and a pinch of salt and pepper

– after 15mins, remove pastry from fridge
– cover the base of each tart with salmon
– crumble over feta cheese
– place in broccoli
– pour egg and milk mixture through a sieve into each tart – fill each almost to the top
– top each tart with a little grated cheddar and a few twists of black pepper
– bake for 20-25mins
– after baking, let stand for a few minutes before turning out of dish to serve

*I served my quiches on a bed of watercress and drizzled over a little olive oil. If you’re not keen on watercress, you could use rocket, red chard or spinach leaves.

**makes 3 tartlettes


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This entry was posted on February 14, 2013 by in Baking, Easy, Lunch, Pastry, Starter and tagged , , , , , , .
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