Salmon and Broccoli Quiche Lorraine

Ingredients

Dough:
Butter: 200g
Salt: 1 level teaspoon
Sugar: 1 teaspoon
Flour: 550g
Eggs: 3g
Water: 70ml


Pastry Dough:
Eggs: 2g
Cream (22%): 200g
Salt
Black pepper


Garnish:
Broccoli: 100g
Salmon fillet: 100g
Parmesan: 50g

 

 

Step by step recipe with photos

 

Cut the butter into pieces.

Add the salt, sugar, and flour. Mix with a spatula in a stand mixer at low speed, or by hand.

Mix until finely crumbled!

 

 

Beat three eggs and a little water (50-70 ml).

Add to the batter. Mix.

Roll out the batter into a 4-5 mm thick layer and place it in the pan. First, butter the pan. Poke holes in the dough with a fork! Freeze it like this.

 

 

Mix the eggs with the cream and salt. It's best to pass the mixture through a sieve. Add black pepper.

Cut the salmon into chunks and divide the broccoli into florets.

Sprinkle the frozen dough with a layer of grated Parmesan cheese (half of what you have).

Arrange the salmon and broccoli pieces. Pour the egg mixture over the top. Sprinkle with parmesan.

 

 

Bake for 45 to 50 minutes at 180 degrees until formation of a crust.

 

 

Bon appetit!