Salmon and Broccoli Quiche

A tender, creamy, well-balanced quiche on puff pastry. Ideal for the freezer — take it out and reheat in 15 minutes.

Ingredients

Puff pastry1 sheet

Salmon200 g

Broccoli150 g

Eggs2 pcs

Whole milk50 ml

Cream(20%)75 ml

Gouda cheese(hard)75 g

Mozzarella70 g

Saltto taste

Ground black pepperto taste

Nutmegto taste

Line the tin with the pastry and prick it with a fork.

Break the broccoli into florets (you can pour boiling water over them).

Add the salmon in pieces and the broccoli.

Whisk the eggs, milk, cream, spices and grated cheese. Pour over the filling.

Scatter with mozzarella. Bake at 180°C for 30–35 minutes. Cool completely.

Freezing

Cool it completely

Cut into portions or leave whole

Pack in a zip bag or vacuum pack

Keeps for up to 2 months

🔥Reheating

Thaw in the fridge for 5–8 hours or overnight

Reheat at 180°C for 10–15 minutes

Switch on the fan or grill for the last 2–3 minutes