Salmon, Broccoli and Feta Quiche

A quiche is a French open tart: crisp shortcrust pastry, a filling, and a delicate egg-and-cream custard that binds it all together. It works equally well on a festive table, as a weeknight dinner, or cold the next day — the flavour only improves.

Our version uses natural salmon by Syta Simya. Canned salmon actually works better than fresh here: it is already cooked, does not dry out in the oven, and delivers exactly the succulence a quiche is made for. Broccoli and courgette add freshness, feta brings saltiness and a creamy texture, and sweetcorn a touch of sweetness.

Ingredients

For the pastry

• Flour — 250 g
• Cold butter — 125 g
• Egg — 1
• Ice water — 2–3 tbsp
• Salt — ½ tsp

For the filling

• Natural salmon by Syta Simya — 1 tin
• Broccoli — 200 g
• Young courgette — 1 medium
• Feta — 150 g
• Tinned sweetcorn — 100 g
• Onion — 1

For the custard

• Eggs — 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.

Tip

Quiche is good warm or cold. It travels well the next day — which is precisely why it is a French lunchbox classic.