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Le Chaudron recipe
Quiche saumon brocolis
Salmon and broccoli quiche
⏱ 55 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet of all-butter shortcrust pastry
300 g (11 oz)fresh salmon, cubed
300 g (11 oz)broccoli, in small florets
4whole eggs
300 ml (1¼ cups)thick crème fraîche
100 g (3½ oz)grated cheeseGruyère
1bunch of fresh dill, chopped
1 pinchgrated nutmeg
- 1 sheet of all-butter shortcrust pastry
- 300 g (11 oz) fresh salmon, cubed
- 300 g (11 oz) broccoli, in small florets
- 4 whole eggs
- 300 ml (1¼ cups) thick crème fraîche
- 100 g (3½ oz) grated cheese Gruyère
- 1 bunch of fresh dill, chopped
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the pastry and prick the bottom with a fork so it doesn’t puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blanch the broccoli in boiling salted water for 3 minutes, then cool in ice water and drain.
- Sear the salmon cubes in a little olive oil in the large skillet for 3 minutes.
- Whisk the eggs with the crème fraîche, chopped dill and nutmeg in the bowl until smooth.
- Season the custard and stir in half the grated cheese.
- Spread the broccoli and salmon over the crust and gently pour in the custard.
- Sprinkle with the rest of the cheese and bake for 35 minutes at 180 °C (350 °F) fan until golden.
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