Broccoli, salmon and manchego quiche

Quiche is another staple in my household. Quiches are very versatile and straightforward to make. They're also appealing and eye-catching when on the table, perfect for a dinner party with guests, when you want to impress them (is there any chance when I don't want to impress them?). The original quiche Lorraine, from what all the rest of the quiches in the world are derived, originally uses béchamel sauce in the filling, besides the eggs and the cream... I prefer to keep calories a bit lower (only a bit...) and skip the béchamel. That also makes it quicker to cook.


I find the combination of greens and salmon gives a wonderful character to the quiches. And I don't really know what happens to the vegetables when cooked in the company of cream and eggs, but they mellow and yet taste delicious. In fact this is the only way I can get D. to eat broccoli. One of our friends used to tell me that her husband only ate greens when they came for dinner and I would serve quiche. On the other hand, I've been reading lately that broccoli is packed with antioxidants and it's a very healthy vegetable to eat, therefore... I can find no better way to antioxidize myself than putting broccoli into a moist quiche.

Broccoli, salmon and manchego quiche
Yields 2 generous servings

• 3 eggs
• 50ml whipping cream
• 3 slices smoked salmon
• 100g broccoli
• 50g manchego cheese
  
• Salt to taste
  
• Pastry dough (the one I used here)

1. Prepare two individual molds or one medium mold. Butter and flour them. Roll the dough on the floured counter and cut two circles. Then carefully place them on the molds. Press to acommodate and trim the excess. To bake them blank, I put them into the freezer for a while and then I bake them with parchment paper and beans on top (am I too cautious?) to prevent the bottom from rising. In the meantime preheat the oven to 180ºC and then bake them for 10 minutes.
2. Prepare the filling while the crust is baking. Cut the broccoli in several florettes. I either microwave it or steam it. I can't give you the microwaving time, as I always cook it at 5 minutes intervals, I check everytime because it really depends on the quality of the vegetable. Steaming should last around half and hour, but this is variable too. Set aside when cooked.
3. Shred the manchego cheese and set aside.
   
4. Break the eggs, mix with the cream and add salt to taste. Be careful with the salt, as the salmon and the cheese are already quite salty. Set aside.
   
5. Once the pastry crusts are ready, take them out on the countertop and fill them. Divide the broccoli into yet smaller florettes and lay them on the bottom. Then place the strips of salmon on top. Pour the eggs-cream mixture and tap the molds on the counter for the liquid to distribute evenly. Lastly sprinkle the cheese on top.
6. The smallish molds will be baked in around 20 minutes. If you use a larger mold, it should be ready in around half an hour, but always test for doneness with a skewer.

Enjoy!