Smoked Salmon & Broccoli Quiche

Smoked Salmon & Broccoli Quiche


1 cup all-purpose flour
½ teaspoon kosher salt
1 stick cold unsalted butter, cut in 1/8-inch pieces
3 tablespoons ice water
4 large eggs
1 cup heavy cream
1 tablespoon fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper
3 fillets (approx. ½ pound) smoked salmon, or more if desired
1 bag Flav-R-Pac Broccoli Florets, thawed
1 cup extra sharp cheddar cheese, grated

Using a food processor, put the flour, butter and salt in the food processor and pulse until the mixture resembles coarse sand.

With the food processor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

Wrap the dough in clingfilm and chill for 10-15 minutes before using.

Preheat oven to 375°F.

Split dough into 4 balls and roll to ¼ inch thickness.

Grease four, 4-inch tart pans and line with the crust; cut away excess pastry. Prick bottom with a fork and bake for 7 minutes or until edges just start to brown, taking care not to overbake. Take out and let stand.

Whisk eggs and cream together in a bowl, add the dill, salt and black pepper; set aside.

Flake the salmon into the prepared pie crusts, then top with the broccoli and cheese. Pour in the egg mixture until evenly distributed between the 4 pans.

Return to oven and bake for about 15 minutes or until the mixture is set and golden brown. Serve warm.

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