Salmon broccoli quiche
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This is the king of quiches, with succulent salmon and tender broccoli incased in a light pillow of cheese and pastry. You’ll find guests swimming upstream to get a slice.
Ingredients
- 140 g cooked salmon fillet cut into cubes
- 3 teaspoon Hellmann's Light Mayonnaise
- 125 g small broccoli florets, blanched
- 1 cooked pastry case (20 cm)
- 75 g grated mozzarella cheese
- 2 eggs
- 150 ml semi-skimmed milk
- 1 finely chopped small onion
- 1 clove garlic, chopped
- pepper
Nutritional information
Amount per serving
Energy (kcal)
438kcal
Energy (kJ)
1833kJ
Protein (g)
21.1g
Carbohydrate incl. fibre (g)
31.8g
Carbohydrate excl. fibre (g)
30.0g
Sugar (g)
5.0g
Fibre (g)
1.8g
Fat (g)
25.2g
Saturated fat (g)
8.6g
Unsaturated fat (g)
13.6g
Monounsaturated fat (g)
9.7g
Polyunsaturated fat (g)
3.9g
Trans fat (g)
0.0g
Cholesterol (mg)
146mg
Sodium (mg)
448mg
Salt (g)
1.12g
Vitamin A (IU)
1184IU
Vitamin C (mg)
31.9mg
Calcium (mg)
230mg
Iron (mg)
2.23mg
Potassium (mg)
430mg
Method
- 1 Preheat the oven to 190°C, 170°C fan, Gas mark 5.
- 2 Heat 2 tbps of mayonnaise in a pan on a low heat and add the onion, garlic and broccoli, then cook for 5 mins, stirring constantly until softened.
- 3 Place the broccoli mixture in the pastry case, add the salmon cubes and sprinkle with cheese.
- 4 Combine the eggs and milk, season with pepper and stir in 1 tbps of mayonnaise for the perfect white sauce.
- 5 Pour the mayonnaise mixture over the vegetables and cheese. Bake in the oven for 20-30 minutes or until cooked.
- 6 Finally, revel in your mastery of this regal dish.