Salmon, Broccoli and Feta Quiche

Ingredients

• Flour — 250 g
• Cold butter — 125 g
• Egg for the pastry — 1
• Ice water — 2–3 tbsp
• Salt for the pastry — ½ tsp
• Natural salmon by Syta Simya — 1 tin
• Broccoli — 200 g
• Young courgette — 1 medium
• Feta — 150 g
• Tinned sweetcorn — 100 g
• Onion — 1
• Eggs for the custard — 3
• Single cream 20% or sour cream — 200 ml
• Salt, black pepper, nutmeg — to taste

Method

1. Pastry. Rub the cold butter into the flour and salt until it resembles fine crumbs. Add the egg and water and bring together quickly — do not overwork, or the pastry will lose its crumbly texture. Wrap in cling film and chill for 30 minutes.
2. Vegetables. Break the broccoli into florets and blanch for 3 minutes in boiling salted water, then drain. Dice the courgette, finely chop the onion, and fry together in oil for 5–7 minutes to drive off excess moisture. This matters: wet vegetables will make the pastry soggy.
3. Base. Roll out the pastry and line a 26–28 cm tin, forming sides 3–4 cm high. Prick with a fork, cover with parchment and baking beans, and blind bake for 15 minutes at 180 °C.
4. Filling. Flake the salmon into large pieces with a fork and drain off excess liquid. Spread the fried vegetables, broccoli and sweetcorn over the part-baked base, then top with the salmon and crumbled feta.
5. Custard. Beat the eggs with the cream, season with salt and pepper, and add a pinch of nutmeg. Pour evenly over the filling.
6. Baking. Bake for 35–40 minutes at 180 °C, until golden and just set. Let it rest for 15 minutes before slicing, or the filling will collapse.