Salmon, Cheese & Broccoli Quiche
Serves 4
Preparation time: 20 minutes
Cooking time: Under 40 minutes
Ingredients:
1 x 18-19cm cooked pastry case
1teaspoon sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
175g broccoli, cut into florets
2 medium eggs
100ml whole milk
50g smoked salmon slices, roughly chopped or 170g canned salmon, drained and roughly flaked
1 tablespoon freshly chopped parsley
100g grated mature Cheddar cheese
Freshly ground black pepper
For the salad:
1 x 100g bag salad leaves
200g cucumber, sliced
200g carrots, peeled and grated
50g cherry tomatoes, roughly chopped
Method:
1. Preheat the oven to 180°C, 350°F, Gas mark 4.
2. In a frying pan, heat a little oil, add the onion and garlic, and soften for 3-4 minutes.
Bring a large pan of water to the boil and blanch the broccoli florets for 3-4 minutes, drain well and set aside.
3. In a medium bowl, beat the eggs and milk together.
4. Put the pastry case on a non-stick baking tray. Arrange the softened broccoli on the bottom of the pastry case then add the onion, garlic and salmon slices. Pour the egg mixture over the broccoli and salmon.
5. Sprinkle half the herbs and cheese over the top of the quiche. Place onto a baking tray. Cook in the oven for 30-35 minutes, or until the egg is set. Cool slightly.
6. Meanwhile, mix the salad ingredients together, slice the quiche and serve with the salad.
![](https://s2.save4k.ru/pic/KTHQLPkFXAs/maxresdefault.jpg)