Mini Quiches: Salmon and Broccoli

How to make12 Mini Quiches, Salmon and Broccoli, using hot water crust pastry, easy step by step instructions, from start to finish.

Ingredients

Method

  • The Pastry:
  • 300g / 11oz Plain or All-purpose flour
  • 120g / 120mls Water
  • 70g / 2½oz Butter
  • 70g / 2½oz Lard or shortening
  • 4g / ½tsp Salt
  • The filling:
  • 6 Large eggs
  • 50g / 50mls Milk
  • 250g / 9oz Salmon fillet
  • 90g /3oz Broccoli
  • 100g / 3½oz Grated mature/sharp cheddar cheese
  • 2 Spring/green onions
  • Salt & Pepper to taste
  • Making the pastry:
  • Mix the salt and flour together
  • Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
  • Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
  • Tip the contents of the bowl out onto the work surface.
  • Gently knead the dough until it all comes together.
  • Cover in plastic wrap or food bags, and place in the refrigerator, for at least 1 hour before using.
  • Grease a standard size 12 cup muffin tin.
  • Making the filling:
  • Prepare the filling starting with the broccoli, use the floret tips only.
  • Dice the salmon into 13mm that’s ½in cubes.
  • Finely dice the spring onions.
  • Whisk the eggs together in a jug, then add the milk, whisk again for a couple of moments to incorporate plenty of air, you may season the mixture with salt and pepper at this point.
  • Once chilled, roll out the pastry into a 3mm sheet.
  • Cut out 12 / 10cm / 4in diameter circles.
  • Line each cup in the muffin tin, with the pastry circles.
  • Preheat your oven to 180°C / 355°F / Gas mark 4.
  • Add a little of the egg mixture to each cup.
  • Add a pinch of the grated cheese to each cup, only use half of the cheese at this point.
  • Add a pinch of the spring onions to each cup, only use half of the onions at this point.
  • Now add 3 or 4 pieces of the salmon, once again, only use half of the salmon at this point.
  • Evenly divide all of the broccoli florets into each cup, followed by the rest of the spring onions.
  • Now add the rest of the salmon pieces.
  • Add the remainder of the egg mixture, filling each cup, to just below the surface.
  • Now divide the rest of the cheese to the top of each one.
  • Place the muffin tray in the preheated oven, and set your timer, for 30 minutes.
  • Remove from the oven, allow to cool on a wire rack for 10 minutes before carefully removing them from the muffin cups.
  • These delicious mini quiches can be served hot or cold.
  • Enjoy.

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