Vegetable quiche with salmon

Preparation

Preheat the oven to 180°C. Place the pastry in a quiche or tart tin, cover with baking paper or aluminium foil, and add dried pulses to weigh it down so the pastry doesn’t rise.

Place in the oven for 15 minutes, remove from the oven and discard the dried beans.

Meanwhile, whisk the eggs together with the cream, salt, pepper and oregano, and set aside.

Cook the broccoli florets in plenty of salted water until al dente.

Separately, sauté the julienned onion, add the broccoli, cook for a few seconds and season with salt and pepper.

Place the vegetables on the quiche base, add the cream and egg mixture, and scatter the cheese in small portions along with the drained salmon.

Place the cherry tomatoes on top, halved.

Bake in the oven for about 40 minutes; check that it has set by inserting a toothpick or the tip of a knife – it should come out clean.

Tip: you can add any vegetables you have in the fridge before they go off, such as courgettes, spinach, peas…

If you cook the vegetables beforehand, you can make the quiche at any time; the longest part is the baking in the oven, which you can use to do other tasks.

Remember to turn off the oven a few minutes early to make use of the residual heat.