Quiche with salmon and broccoli

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 724 Kcal, 28g Protein, 32g Carbohydrates, 52g Fat


  • Base
  • 50 g grated Sbrinz
  • 1 pastry dough, rolled into a circle
  • Filling
  • 350 g broccoli, cut into florets
  • salted water, boiling
  • 250 g salmon fillets without skin, cut into approx. 1 cm strips
  • Sauce
  • 1 dl white wine
  • 2 eggs, beaten
  • 2 dl full cream
  • 0.5 tsp salt
  • a little pepper
  • a little nutmeg
  • 2 tbsp dill, finely chopped
  • 30 g grated Sbrinz

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  • Base

    Place the dough in a quiche tin (approx. 28 cm in diameter) lined with baking paper, prick firmly, scatter the Sbrinz cheese over the top.
  • Filling

    Cook the broccoli in salted water for approx. 3 mins., drain, rinse with cold water, dry with kitchen paper. Spread the broccoli and salmon over the pastry base.
  • Sauce

    Whisk together the eggs, wine and cream, season, stir in the dill. Pour the sauce over the filling, sprinkle the grated cheese over the top.
  • To bake

    Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Serve the quiche lukewarm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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