Quiche with salmon and broccoli

Quiche with salmon and broccoli

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 724 kcal
, Fat: 52 g
, Carbohydrate: 32 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 pastry dough, rolled into a circle
50g grated Sbrinz


350g broccoli, cut into florets
salted water, boiling
250g salmon fillets without skin, cut into approx. 1 cm strips


2 eggs, beaten
1dl white wine
2dl full cream
a little nutmeg
½tsp salt
a little pepper
2tbsp dill, finely chopped
30g grated Sbrinz
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How it's done


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.


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.


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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