Salmon and broccoli quiche recipe
 Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin. 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting1 tsp sea salt 80g/2¾oz light vegetable spread, plus extra for greasing 200g/7oz wholemeal flour, plus extra for dusting 1 tsp sea salt 150g/5½oz broccoli, cut into 2.5.cm/1in florets150g/5½oz asparagus, cut into 5cm/2in lengths6 large free-range eggs100ml/3½fl oz full-fat milk1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh basil250g/9oz hot smoked salmon100g/3½oz frozen peas, defrosted3 spring onions, trimmed and finely slicedsea salt and freshly ground black pepper 150g/5½oz broccoli, cut into 2.5.cm/1in florets 150g/5½oz asparagus, cut into 5cm/2in lengths 6 large free-range eggs 100ml/3½fl oz full-fat milk 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh basil 250g/9oz hot smoked salmon 100g/3½oz frozen peas, defrosted 3 spring onions, trimmed and finely sliced sea salt and freshly ground black pepper Method Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Leave the quiche to cool slightly, then remove from the tin and cut into six slices. Leave the quiche to cool slightly, then remove from the tin and cut into six slices.