Broccoli quiche with salmon

Name: Broccoli quiche with salmon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g + some flour; 7-10 Tbsp salt, pepper, nutmeg; 6 Eggs (Gr. M); 125 g cold + some butter; 500 g Broccoli; 200 ml Milk; 100 g grated gouda; 100 g Smoked salmon (in slices); 100 g Fresh cream; 7-10 Tbsp coarse pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g + some flour
7-10 Tbsp salt, pepper, nutmeg
6 Eggs (Gr. M)
125 g cold + some butter
500 g Broccoli
200 ml Milk
100 g grated gouda
100 g Smoked salmon (in slices)
100 g Fresh cream
7-10 Tbsp coarse pepper

Directions

1
Knead 200 g flour, 1 pinch of salt, 1 egg and 125 g butter in flakes first with the dough hooks of the hand mixer, then quickly with your hands to form a smooth dough. Cover and chill for approx. 30 minutes.
2
Clean broccoli, wash it, cut it into florets. Cover and cook in little salt water for about 5 minutes. Drain
3
Whisk milk and 5 eggs and season with salt, pepper and nutmeg. Grease a rectangular tart tin with a removable base (approx. 20 x 28 cm) or a springform pan (26 cm Ø). Roll out the dough on some flour to a rectangle (ca. 23 x 31 cm) or circle (32 cm Ø). Place in the form and press up at the edge
4
Spread the broccoli and half the cheese on the bottom. Pour egg milk over it and sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Cover at the end if necessary
5
Take out the quiche and let it cool down. Cut into pieces and garnish with salmon and crème fraîche. Sprinkle with coarse pepper. Tastes hot and cold