This quick salmon and broccoli quiche is buttery, creamy, and packed with tender fish and bright green florets. Puff pastry makes it effortless, while the egg and cream custard bakes up golden and set. It is perfect for dinner, brunch, or a make-ahead lunch.
Ingredients
- 1 sheet yeast-free puff pastry, thawed
- 150 g (5.3 oz) fish fillet (such as salmon), cut into pieces
- 100 g (1 cup) broccoli florets
- 3 eggs
- 270 ml (1 cup + 2 tbsp) light or heavy cream (10-20%)
- 50 g (1.8 oz) cheese, grated
- Salt and pepper to taste
Instructions
- Cut the fish and broccoli into medium pieces.
- Whisk the eggs with the cream, salt and pepper for the custard.
- Line a baking dish with the puff pastry, scatter in the fish and broccoli, then pour over the egg mixture and sprinkle with cheese.
- Bake at 180 C (350 F) for 30-50 minutes (mine was deep and needed 45 minutes) until set and golden.
- Let the quiche rest 7-10 minutes before slicing.
Tips
- Thaw the puff pastry fully so it lines the dish without cracking.
- Do not overfill the dish; the custard needs room to set without spilling.
- Let the quiche rest before slicing so the filling firms up and cuts cleanly.
Nutrition (per 100 g): 197 kcal, protein 9.5 g, fat 12 g, carbs 13 g.
If you love fish dinners, try our Salmon Wellington with Spinach and Mushrooms and our Pan-Seared Salmon Steak with Mashed Potatoes next. For more guidance, visit https://www.usda.gov/ and browse ideas at https://www.allrecipes.com/.