A creamy, cheesy and tasty breakfast broccoli and smoked salmon quiche. Made with broccoli, onion, eggs, herbs, cream, cheddar cheese and smoked salmon. Then baked until the quiche top and crust edges are perfectly golden.
This is a breakfast for the super hungry. So filling and so tasty. Also, it’s a great way to use up any extra smoked salmon you have after opening a giant pack.
Quiches are the best quick but wholesome breakfast meals. Easy to make fresh on a weekend morning or in advance for busier weekdays.
If you are looking for more quiche ideas, this is the Best Kale, Mushroom, Feta & Onion Quiche.
Ingredients for Broccoli and Smoked Salmon Quiche:
- Pie Dough — Use either homemade dough or frozen pre-made pie crusts. If using frozen pie crusts, this recipe will probably have enough for two quiches since frozen pie dishes are generally not as deep as homemade pans.
- Broccoli - Use fresh broccoli florets, cut up into small, bite-sized pieces.
- Onion — Use white or yellow onion. You don’t need to cook it before adding it to the quiche.
- Smoked Salmon — You need about one large piece of smoked salmon. Make sure to tear it into smaller pieces so it mixes into the quiche well.
- Cheddar Cheese — You could substitute this with another type of cheese, however for me the cheddar + broccoli + smoked salmon combo is what makes this quiche the deliciousness that it is.
- Chives, Parsley, Salt & Pepper — I use dried herbs because they are easiest to get ahold of at this time of the year, but if you can find fresh ones, use those instead.
- Cream, Milk, Eggs — the usual quiche ingredients
Do you have to blind bake quiche crust?
If you are using homemade pie dough for this recipe, you do need to blind bake the crust. If you are using frozen pie shells, you do not need to blind bake the crust — just add the ingredients and bake the quiche.
How to blind bake the quiche crust:
To blind bake the crust, first roll out your pie dough to fit your 9-inch pie dish. Gently lay the dough in the pie dish and shape your pie edges. Then let it rest in the fridge for at least 30 minutes.
Meanwhile, preheat your oven to 375F. Prick the bottom and sides of the pie with a fork and line with parchment paper filled with pie weights. Blind bake for about 15 minutes until the edges are slightly brown. Remove from the oven. Remove the pie weights once slightly cooled and add the quiche filling.Print