Broccoli and Salmon Quiche using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful dance of flavors where the rich, smoky essence of salmon waltzes with the fresh crunch of broccoli, all nestled in a buttery pastry crust. This Broccoli and Salmon Quiche is not just a dish; it’s a celebration of culinary artistry that traces its roots back to the French countryside, where quiches were originally made using whatever ingredients were on hand. Legend has it that the word 'quiche' is derived from the German word 'kuchen,' meaning cake, which makes this savory 'cake' a true fusion of cultures! Perfect for brunch or a chic dinner party, serving this quiche is like presenting a slice of gourmet heaven that’s as pleasing to the eye as it is to the palate. Bon appétit!
Ingredients
- 500 g Broccoli
- 2 Eggs
- 200 g Fresh liquid cream
- 100 g Grated emmental
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 150 g Smoked salmon
Steps
- Preheat the oven at 200°C.
- Add 250 g perfect shortcrust pastry in a workplan.
- Roll out the shortcrust pastry and cut it into circles to fit your tartlet molds.
- Place the pastry circles in the molds and prick them with a fork.
- Wash, cut into small pieces, and add 500 g of broccoli in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 2 eggs, 200 g of fresh liquid cream, 100 g of grated emmental, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Cut into dices, and add 150 g of smoked salmon in the food processor bowl.
- Gently mix with a spatula.
- Pour the mixture over the shortcrust pastry circles in the tartlet molds.
- Cook in the oven at 200°C during 25min.
- Take the quiches out of the oven and let them cool down before serving.
