In this episode of The Tasty Tenner Tess Ward shows you how to make a cheap and tasty family classic: salmon and broccoli quiche. Once you know the basic recipe you can add anything to it!

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Prep:40m
Cook:45m
Total:1h:25m
Serves:4
Temp:180° c - 360° f

Ingredients:

200 g flour
1/2 tsp salt
100 g butter
4 tsp water
2 fillets of salmon, approx 300g
60 g broccoli
4 eggs
300 ml double cream
100 ml milk
3 courgettes
3 tsp olive oil
1/2 tsp mustard
3 tsp lemon juice
a small handful of basil
salt and pepper

Step 1: Make The Dough

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.

Step 2: Blind Bake The Pastry

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.

Step 3: Make The Filling

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.

Step 4: Make The Salad

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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