Broccoli Salmon Quiche

(1562 votes)
Total Time Icon
Total time: 25 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

2 tablespoons Parsley chopped
240 grams Flour
3 Eggs
90 grams Margarine semi-fat
6 tablespoons Water
1 kilogram Broccoli
1/2 teaspoons Vegetable broth instant
125 milliliters Milk low-fat
250 grams Cottage cheese (lean curd)
120 grams Salmon smoked
  Pepper colorful
2 teaspoons Dill chopped

🍽 Instructions

Separate 1 egg. Then add 1 tsp salt, flour, parsley, margarine and water to the egg yolk.

Knead the mixture into a smooth dough, wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll out the dough and place it in a springform pan lined with parchment paper, making it halfway up to high on the edges.

Clean the broccoli, divide into florets and cook in boiling salted water for about 5 minutes. When draining, catch the water!

Spread the broccoli over the quiche.

Cut the salmon into strips and place on top of the broccoli. Mix the remaining two eggs with the egg white, milk, 100 ml of the broccoli water, vegetable broth and low-fat quark. Season with salt, pepper and dill.

Pour the egg milk over the quiche. Bake in a preheated oven at 200°C for about 35 minutes until the egg milk is no longer runny.

If the quiche gets too dark, simply place aluminum foil over the pan from the desired degree of browning. Tastes good hot or cold. Also goes well with asparagus.

📊 Nutrition Facts

Nutritional values per serving:

94 g
261 g
340 g

📝 Recipe Overview

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