Smoked salmon makes this quiche extra special. Serve with a glass of chilled white wine.
for the pastry:
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup / 1 stick / 113 g cold butter
- ⅛ to ¼ cup ice water
for the filling:
- 2 cups broccoli florets
- 5 oz / 140 g smoked salmon
- 7 oz / 200 g brie
- 3 large eggs
- 1¼ cup / 300 ml half-and-half
- bunch of dill
- Combine flour, salt and sugar in a food processor. Dice the butter and add it to the flour mixture. Pulse until coarse crumbs form. Add the cold water and pulse again until it comes together, don’t overdo it. Wrap in plastic and refrigerate for 30 mins.
- Meanwhile preheat oven to 350° F / 180° C. Add the broccoli to a pot of boiling salted water and cook for 5 mins. Refresh in cold water, drain well and tear to pieces. Dice smoked salmon and brie. Whisk together eggs, half-and-half and dill.
- Roll out the pastry to fit a 10 ” / 25 cm tart pan. Spread broccoli, smoked salmon and brie evenly over the pastry. Pour the egg mixture on top and bake for 50-60 mins, until golden brown.
