Delicious Salmon And Broccoli Quiche
35 Minutes Serves 4
This simple salmon quiche recipe, helps you conjure up an appetising light meal that’s both healthy and wholesome. The richness of our Wild Pink or Red Salmon ideally complements the equally strong taste of broccoli, so you can tuck into a salmon quiche that’s bursting with bold flavours. Delicious on its own, or make it more of a savoury plateful with a dressed salad or new potatoes.
- 1 170g can John West Wild Pink or Red Salmon Skinless & Boneless
- 80g broccoli florets
- 2 eggs
- 150ml milk
- Salt and pepper
- 1 pre-cooked savoury shortcrust pastry case
- 25g cheddar cheese – grated
Pink Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is packed with flavour and nutrition. It's also skinless and boneless, making it incredibly convenient to pack some more natural protein into your pasta, or some omega-3 into your salads.
Start by preheating your oven to 180°C/350°F/Gas Mark 4. Then, boil a pan of lightly salted water and part cook the broccoli florets for exactly 2 minutes. Drain and refresh in cold water, then put to one side to dry properly.
Place the John West Wild Pink or Red Salmon in one bowl. We’re suggesting you go for our convenient Skinless & Boneless variety, which means it’s ready to use straight from the can. Next, put the eggs and milk in another bowl and beat together briskly before seasoning with salt and pepper and adding to the salmon.
Pour this mixture into the pastry case, then push the broccoli florets firmly into the filling and sprinkle with grated cheddar cheese.
Finally, bake in the preheated oven for 25 minutes until cooked thoroughly inside and out. Serve your scrumptious salmon & broccoli quiche hot or cold, depending on preference. Either way it looks good and tastes wonderful.
Share this recipe