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Salmon and Broccoli - Quiche


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Ingredients

1 slice(s)

  • Pastry:
  • 100 g wholemeal flour, (or make your own)
  • 100 g plain flour
  • 100 g Butter, (cold)
  • 1/2 tsp salt
  • 1 tbsp water, (cold)
  • Filling:
  • 250 g broccoli
  • 200 g Salmon (raw or Smoked Salmon)
  • 200 g sour cream
  • 150 g cream cheese, with Herbs
  • 3 eggs
  • 50 - 100 g Milk
  • Salt, Pepper, Nutmeg to taste
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Place all pastry ingredients in the TM bowl and mix for 20 seconds on speed 5. No need to clean the bowl!

    Put the pastry in the fridge for about 30 minutes (in the ThermoMat).

    Roll out the pastry and place in a quiche pan (use a fork to cut in the pastry couple of times - no bubbles during the baking!)

    Bake for 15 minutes on 200C.

    Cut salmon and broccoli in pieces and place on top of the baked pastry.

    Mix all filling ingredients for 10 seconds in the TM bowl on speed 5. Pour it over the broccoli and salmon.

    Bake for approx. another 30 minutes on 180C.

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Tip

A great family dish with a nice green salad as side dish.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • We enjoyed the filling, but

    Submitted by Thebartlettbunch on 30. June 2015 - 21:49.

    We enjoyed the filling, but not so much the pastry, nice for a change, thank you tmrc_emoticons.)

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  • Thank you for a nice recipe,

    Submitted by Mich2013 on 24. May 2015 - 21:00.

    Thank you for a nice recipe, I added a red onion caramelised in red wine and instead of salt added a tbs of edc stock. I also don't like the texture of salmon so did blitz it a bit before puting in pastry but thank you YUMMM 

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