I’ve always loved making quiches, especially with salmon and broccoli. The rich taste of salmon mixed with fresh broccoli is just perfect. This Salmon and Broccoli Quiche recipe is close to my heart. It’s inspired by my own kitchen adventures and a nod to Delia Smith’s way of blending flavors. This dish is all about keeping things simple yet fancy. It’s great for a lazy brunch, a filling lunch, or a light dinner.
How To Make Delia Smith’s Salmon And Broccoli Quiche Recipe Overview
This quiche takes approximately 45 minutes to prepare and an additional 35-40 minutes to bake, yielding 6 to 8 servings. The beauty of this recipe lies in its flexibility and the delightful interplay of flavors and textures. The crust, crisp and buttery, forms the perfect base for the tender broccoli and flaky salmon, all enveloped in a smooth, savory custard of eggs and cheese, subtly enhanced with dill and spring onions. Whether you’re a seasoned cook or a novice in the kitchen, this quiche promises to impress with its complex flavors and straightforward preparation.
Why You Should Try This Recipe
You’ve got to try this recipe. It’s super tasty. Imagine salmon and broccoli in a creamy, cheesy mix. It fits any meal – breakfast, lunch, or dinner. Plus, it’s easy to switch things up with what you have. Want to wow someone? This will do the trick. It’s also packed with veggies and protein. And guess what? You can make it ahead of time. Meal prep just got easier.
Ingredients
- 1 piece Pie Crust (Unbaked, 10-inch): A crisp foundation for our quiche, choose homemade for extra bragging rights or a store-bought one for convenience.
- Broccoli (Medium Head, Florets only)
- 5 Spring Onions, trimmed and chopped
- 140g Cooked Salmon (Skinless and Boneless), flaked
- 500g Grated Cheese (Mix of Strong Cheddar, Red Leicester, and Gruyère)
- 8 Large Free-Range beaten Eggs
- 300ml Evaporated Skim Milk
- Salt and Black Pepper To taste
- 1/2 tsp Dill Weed
Instructions
Prep the Oven and Pie Crust: Heat your oven to 375°F. Put the pie crust in a 10-inch dish. Poke the bottom with a fork. Bake it for 10 minutes until it starts to brown. Take it out and let it cool a bit.
Mix Filling: In a big bowl, mix broccoli, spring onions, salmon, and cheese. Add salt, pepper, and dill. Stir it all together.
Eggs and Milk: In another bowl, beat the eggs and pour in the milk. Add a pinch of salt and pepper. Mix well.
Assemble Quiche: Spread the broccoli mix in the crust. Pour the egg mix over it. Make sure it’s even.
Bake: Bake for 35-40 minutes. It should be set and lightly golden on top. Let it cool before slicing.
Enjoy: Serve warm or at room temperature. It’s great with a salad.
Nutritional Value (per serving, based on 8 servings)
Calories: Approximately 400-450 kcal
Protein: 22-25g
Fat: 25-30g (with a mix of saturated and unsaturated fats)
Carbohydrates: 20-25g
Fiber: 2-3g
Sodium: Varies based on cheese and salt used
Also Try: Delia Smith’s Classic Onion Gravy
FAQs
Can I use fresh salmon instead of cooked?
Yes, you can use fresh salmon. First, you need to cook it. You can bake or poach the salmon until it’s fully cooked. After cooking, let it cool. Once it’s cool, flake the salmon into pieces. Then, you can add it to the quiche mixture. This way, you ensure the salmon is perfectly cooked and ready to blend with the other ingredients. Fresh salmon adds a great flavor to the quiche.
Is there a substitute for evaporated milk?
Yes, you can substitute evaporated milk. A good option is to mix cream and whole milk. Use half cream and half whole milk. Measure them to get the same total amount as the evaporated milk needed. This mix will give your quiche a rich and creamy texture. It’s an easy swap. Just stir the cream and milk together before adding them to your eggs. This mix works well in baking, giving a delicious flavor and texture to your quiche.
Can I use a different type of fish in this quiche?
Yes, you can use a different type of fish. Tuna, trout, or even crab meat are good choices. Just make sure it’s cooked and flaked before you add it. Using a different fish can change the flavor in a fun way. It’s a good chance to use what you like or have at home. Just like salmon, make sure the fish isn’t too wet. This keeps the quiche from getting soggy. Try different ones to find your favorite.
Can I add other vegetables?
Yes, you can add other vegetables. Think about what you like. Asparagus, spinach, and bell peppers are great choices. Just cook them a little before adding. This way, they won’t release too much water into the quiche. Chop them up and mix them in with the other ingredients. Adding different vegetables can change the taste and make it even more delicious. It’s a good way to use what you have at home. Try different mixes to find your favorite.
Is this quiche freezer-friendly?
Yes, this quiche is freezer-friendly. After baking, let it cool completely. Then wrap it well. You can use plastic wrap or aluminum foil. Put it in the freezer. It can stay there for a few months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it in the oven until it’s warm. Freezing it is a great way to save time. You’ll have a delicious meal ready whenever you need it.
Conclusion
This Salmon and Broccoli Quiche isn’t just a meal; it’s a creative journey, a comforting treat, and a celebration of flavors all rolled into one. It’s perfect for making any occasion special or simply elevating your everyday dining experience. With its rich flavors, easy adaptability, and make-ahead convenience, this quiche is sure to become a favorite in your recipe collection. Give it a try and discover the delightful combination of salmon and broccoli in a dish that promises to impress and satisfy.
Delia Smith Salmon and Broccoli Quiche
Ingredients
- 1 piece Pie Crust Unbaked, 10-inch
- Broccoli Medium Head, Florets only
- 5 Spring Onions trimmed and chopped
- 140 g Cooked Salmon Skinless and Boneless, flaked
- 500 g Grated Cheese Mix of Strong Cheddar, Red Leicester, and Gruyère
- 8 Large Free-Range beaten Eggs
- 300 ml Evaporated Skim Milk
- Salt and Black Pepper To taste
- 1/2 tsp Dill Weed
Instructions
- Prep the Oven and Pie Crust: Heat your oven to 375°F. Put the pie crust in a 10-inch dish. Poke the bottom with a fork. Bake it for 10 minutes until it starts to brown. Take it out and let it cool a bit.
- Mix Filling: In a big bowl, mix broccoli, spring onions, salmon, and cheese. Add salt, pepper, and dill. Stir it all together.
- Eggs and Milk: In another bowl, beat the eggs and pour in the milk. Add a pinch of salt and pepper. Mix well.
- Assemble Quiche: Spread the broccoli mix in the crust. Pour the egg mix over it. Make sure it’s even.
- Bake: Bake for 35-40 minutes. It should be set and lightly golden on top. Let it cool before slicing.
- Enjoy: Serve warm or at room temperature. It’s great with a salad.
