How To Make A Broccoli And Salmon Quiche

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Enlarge In this episode of The Tasty Tenner food vlogger and chef Tess Ward shows you how to make a homemade quiche with a broccoli and salmon filling, served with a simple courgette salad.

Prep:40mCook:45mTotal:1h:25m200 g flour1/2 tsp salt100 g butter4 tsp water2 fillets of salmon, approx 300g60 g broccoli4 eggs300 ml double cream100 ml milk3 courgettes3 tsp olive oil1/2 tsp mustard3 tsp lemon juicea small handful of basilsalt and pepper

Combine the salt, flour and the butter, slowly add the water until you have a dough consistency, then wrap it in clingfilm and refrigerate for 15 minutes. Remove from the fridge, roll out to about 2 mm thick and press it into a greased pastry tin, then refrigerate for a further 20 minutes.

Place some parchment paper in the pastry case and fill with dry beans or rice, then bake for 15 minutes. Remove the baking beans and return it to the oven for a further 5 minutes.

Season the salmon, add a little brush of butter and bake in the oven for 15 mins or until cooked through and flaky. Chop the broccoli small and steam for 5 minutes in a little salted water. Mix the egg, milk and cream, then add the flaked salmon and broccoli, pour into the pastry case and bake for 20-25 minutes until set.

Wash the Courgettes and use a speed peeler to cut them into ribbons. Add the olive oil and lemon to a bowl with the mustard and mix well. Toss the dressing through the ribbons of courgette and basil leaves and season.

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