Salmon and broccoli quiche
Servings: 4 to 6
Time: 10 minutes preparation + ½ hour in the oven
- 1 x 33 cm (12 inch) shortcrust pastry circle
- 200 g (8 oz) skinless, boneless salmon fillet
- 200 g (8 oz) broccoli florets
- 100 g (4 oz) smoked bacon or lardons
- 3 eggs
- 1 cup (8 fl oz, 280 ml) milk (full or half fat)
- S & P
- Preheat your oven to 200°C (400°F).
- Cut the bacon into small strips and fry gently until the fat has run and they're nice and brown and crispy. Drain on kitchen paper.
- Chop the salmon into 1 inch cubes, and the broccoli into small florets.
- If you can be bothered, steam the broccoli gently for about 3 minutes (or nuke it). This is optional but I think it results in a moister quiche.
- Whisk the eggs together briskly and stir in the milk.
- Line your quiche dish with the pastry, sprinkle over the salmon, broccoli and bacon, season generously with salt and pepper, then pour in the eggs and milk.
- Bake for about 30 minutes in the bottom half of the oven, by which time the custard should be well risen and brown, and the salmon and broccoli cooked.
This is a good standby because there is virtually no preparation involved. If you're really short of time you could use cooked ham rather than bacon, or omit it altogether.
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