SALMON & BROCCOLI QUICHE
A low carb quiche case with a salmon & broccoli filling
Provided by Angela Coleby
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F degrees.
- Grease a pie/quiche dish.
- In a bowl, whisk the almond flour, coconut flour and salt.
- Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
- Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
- Bake for 15-20 minutes until slightly golden.
- Remove from the oven and reduce the temperature to 180C/350F degrees.
- Heat a frying pan on a medium heat and add the butter.
- Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
- Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
- In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
- Place the broccoli florets into the pastry case.
- Spoon the salmon into the pastry case.
- Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.
Nutrition Facts : ServingSize 1 slice, Calories 340 kcal, Carbohydrate 10 g, Protein 17 g, Fat 27 g, Fiber 5 g
EASY BROCCOLI QUICHE
This easy vegetarian quiche is a snap to make but looks great on the table.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
- Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven until center has set, 30 to 50 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g
SALMON AND BROCCOLI QUICHE
Salmon is a great fish to use in a quiche due to its relatively high fat content so you don't need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin.
Provided by Tom Kerridge
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
- To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.
- Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
- Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.
- Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.
- Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.
- Carefully pour the egg mixture over the salmon filling and bake in the oven for 30-35 minutes or until just set. Trim away the excess pastry with a sharp knife.
- Leave the quiche to cool slightly, then remove from the tin and cut into six slices.
Nutrition Facts : Calories 363kcal, Carbohydrate 27g, Fat 16g, Fiber 6g, Protein 26g
SALMON & BROCOLLI QUICHE
The perfect recipe for canned salmon! This quiche takes just 35 minutes to prepare and cook and is ideal for a summer BBQ.
Provided by hayleylongdin
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to fan 160°C, conventional 180°C, gas 4
SALMON BROCCOLI QUICHE
Provided by Metro
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F / 180°C.Line a pie pan with the crust and bake at 350°F / 180°C 5 minutes.Put green onion, broccoli and salmon in the pie shell.In a bowl, beat eggs and gradually add milk. Stir in seasoning.Pour into the pie shell and sprinkle with cheese.Bake at 350°F / 180°C about 45 minutes on the middle rack.Broil another 3 minutes
BROCCOLI SALMON QUICHE
I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.
Provided by VickiAk
Categories Breakfast
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
- Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2
CRUSTLESS SALMON QUICHE
This recipe is likely from a magazine ad as it contains a Bicks product. It has been copied in my book for a few years. It is a nice meatless meal.I serve with a colourful garden salad.
Provided by dissjwine
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain salmon, reserving liquid.
- In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
- Pour into a greased deep 10" pie plate.
- Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
- Bake @400F 25-35 min until set and golden.
- Let stand 5 min before serving.
CRAZE-E SALMON AND BROCCOLI QUICHE
Make and share this Craze-E Salmon and Broccoli Quiche recipe from Food.com.
Provided by evelynathens
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line a 9-inch or 10-inch deep-dish pie plate with pastry. Line pastry with foil, weight with dry beans (or pie weights) and blind-bake for 15 minutes. Carefully remove foil and beans from pastry.
- Cover bottom of pastry with broccoli flowerets, chunks of salmon. Sprinkle with spring onion and feta.
- In bowl, whisk together eggs, sour cream, milk, flour, mustard, salt, fresh dill and nutmeg. Pour over ingredents in crust.
- Bake in preheated oven for 50-minutes to 1 hour, or until crust and egg mixture are browned. Cool for 10 minutes before plating.
Nutrition Facts : Calories 314.9, Fat 18.8, SaturatedFat 9.7, Cholesterol 219.5, Sodium 748.6, Carbohydrate 10.3, Fiber 2.2, Sugar 2.4, Protein 26.5
JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE
This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.
Provided by MA Blossom
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease a 10-inch pie plate.
- In a frying pan, saute onion and broccoli in olive oil until slightly softened.
- In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
- Add salmon and cheese to egg mixture. Stir well.
- Add onions and broccoli to mixture. Stir well.
- Pour all into pie plate.
- Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.
SALMON AND BROCCOLI QUICHE
Shortcrust pastry tart baked with a cooked salmon and broccoli filling in a savoury creamy egg custard.
Provided by Amanda
Categories lunch Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add enough cold water until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
- Lightly flour the work surface and roll out the pastry into a circle to cover the bottom and sides of the tin. Trim the edges flush with top of the tin and fork the bottom of the pastry. Chill in the fridge for 30 minutes.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and heat an oven tray.
- Put the pastry tin on the preheated oven tray and bake blind for 15 minutes then remove the paper for a further 5 minutes.
- Reduce oven temperature to 190 C / 375 F / 170 FAN / Gas 5, ready to cook the filling.
- Chop the broccoli into small pieces about 1 cm or half an inch in size.
- Flake the salmon and scatter over the cooked pastry base. Add the broccoli pieces in an even layer.
- Whisk together the eggs, milk, cream, seasoning and dill. Pour over the filling.
- Bake for 25 to 30 minutes until well risen and golden.
Nutrition Facts : Calories 258 kcal, Carbohydrate 25 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 118 mg, Sodium 497 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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