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Quiche Lorraine with salmon and broccoli

By Stavri Kaourani

Preparation time: 20 minutes

Cooking time: 35 minutes

Difficulty: 1/10

Serves: 4-6


  • 1 pack of kourou dough for tarts and pies at room temperature
  • 1.5-2 cup broccoli (casino)
  • 2 salmon fillets (casino)
  • 3 eggs
  • 200ml cream 15-17% fat
  • Salt
  • Pepper
  • Chopped dill (optional)

Cooking Method

1. Boil the broccoli for 2 minutes (or preferably steam), being careful not to overcook. Once it softens, remove from the water and pass it in cold water to stop the boiling.

2. Bake the salmon fillets in steam or in the oven for 15-20 minutes. If we use frozen, we follow the instructions on the package.

3. Open the dough in a round pan and add the broccoli.

4. Cut the salmon fillets into strips or cubes and spread over the broccoli.

5. Make the cream: in a bowl beat the eggs, cream and add salt and pepper.

6. Spread the cream over the salmon and bake in a preheated oven at 190 degrees for 40 minutes. Garnish with dill.

Nutritional information:
Per 100gr

Calories: 318kcal

Fat: 21.8g

Saturated fats: 6.6 g

Carbohydrates: 20.2 g

Fiber: 1gr

Sugars: 0.8 gr

Protein: 10.3 g