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A whole fresh Salmon and Broccoli Quiche with a fluted golden crust, topped with fresh thyme on a dark slate platter.

Salmon and Broccoli Quiche Recipe

A luxurious, professional-grade savory tart featuring an elegant geometric arrangement of fresh, buttery salmon chunks and tender green broccoli florets nestled in a silky egg custard.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course, seafood
Cuisine: Greek
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 pre-baked 9-inch deep-dish fluted pastry shell
  • 6 oz 170g fresh salmon fillet, skinless, cut into thick 1-inch chunks
  • 1 cup small broccoli florets blanched and dried thoroughly
  • 4 large eggs room temperature
  • 1 cup heavy cream
  • ½ cup shredded Gruyère cheese or sharp white Cheddar
  • 1 tbsp fresh thyme leaves plus extra sprigs for garnish
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt or to taste
  • ¼ tsp freshly cracked black pepper

Method
 

Preheat Oven:
  1. Preheat your oven to 375°F (190°C). Place your pre-baked 9-inch deep-dish pastry shell on a sturdy baking sheet.
Layer Cheese:
  1. Scatter the ½ cup of shredded Gruyère cheese evenly across the entire bottom surface of the pastry shell.
Arrange Fillings:
  1. Nestled the bright green, dry broccoli florets and thick 1-inch fresh salmon chunks neatly over the cheese layer. Alternate them purposefully to create an eye-catching geometric pattern that will look beautiful when sliced.
Whisk Custard:
  1. In a medium bowl, vigorously combine the 4 large eggs, 1 cup of heavy cream, 1 tablespoon of fresh thyme leaves, ¼ teaspoon of ground nutmeg, salt, and black pepper. Whisk thoroughly until the mixture is uniform and completely smooth.
Pour and Assemble:
  1. Carefully pour the egg custard mixture into the crust, flowing around the arranged fish and vegetables. Ensure the liquid leaves the top half of the salmon and broccoli chunks exposed above the surface.
Bake:
  1. Transfer the baking sheet to the oven. Bake for 35–40 minutes until the pastry edges are beautifully golden-brown and the center of the custard has a slight, uniform jiggle when moved.
Rest and Serve:
  1. Remove from the oven and immediately garnish with extra fresh thyme sprigs. Let the quiche rest on a wire rack for 15 minutes to set before slicing into clean wedges and serving.

Notes

Notes: Ensure broccoli is completely pressed dry with paper towels after blanching to prevent a watery custard filling. Do not overbake to keep the texture beautifully silky.