Quiche with salmon, broccoli and pink pepper

• Posted on 3 May 2024
• By Birger
• Posted in Aperitifs & appetisers, head honchos, Lunch
• 0

This is a tasty little recipe for a tasty bite at lunch, or just enjoy during a Sunday brunch. Mega delicious!

This is a tasty little recipe for a tasty bite at lunch, or just enjoy during a Sunday brunch. Not much work, not too expensive and mega delicious.

This is what I use in terms of ingredients:

- 1 sheet of puff pastry (with butter; available at Delhaize)
- 500 ml cream
- 5 eggs
- 200 salmon (diced)
- 1 broccoli
- 75g grated gruyere cheese

I used the following herbs and spices, available from Flavor Shop.

- fine sea salt
- 5-berry pepper
- 1 tablespoon pink pepper berries

> Flavor products

How to make this delicious quiche?

1) Remove the florets from the broccoli and make sure they are divided into small pieces. Put them in a pan of salted water and bring to a boil. (Take care not to overcook your broccoli). Drain and let cool slightly.

2) Preheat your oven to 160°C and bake your pricked puff pastry blind for 15 minutes (I put a sheet of baking paper over it and make sure there is weight in the middle. I have those "baker peas", but you could just as easily use rice or split peas or something).

3) Meanwhile, beat the eggs under the cream and add some salt and 5-berry pepper.

4) After 15 minutes, remove your puff pastry from the oven and also take out the baking filling. Now set the oven to 180°C.

5) Now on the pastry we are going to spread our broccoli and salmon. Now sprinkle the tablespoon of pink pepper on top. Sprinkle with the grated gruyere cheese. Now pour the egg-cream mixture over it. And put into the oven for half an hour.

6) You can leave the quiche for a while and eat it lukewarm. You can possibly serve with a nice salad.

I am very curious to see your creation! Share your dish on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.

Enjoy and see you soon!

-- Birger --
Birger's Kitchen