Serves 4: Prep & Cooking time 40 mins
100g Broccoli heads or Purple Sprouting broccoli
4 Eggs, beaten
4 tbsp Crème Fresh
2 Fillets skinless Hot Smoked Salmon, flaked
A bunch of Chives or Dill, snipped
A Dash of Rapeseed oil
1/ Heat the oven to 190C/fan 170C/gas 5. Blanch the broccoli for 2 minutes in boiling salted water, drain, and roughly chop. Pat dry with kitchen paper.
2/ Beat the eggs, milk, crème fresh, and season. Fold in the salmon, broccoli, and chives. Spray a 20cm shallow tart tin with oil, and pour in the mix. Bake for 25-30 minutes until the quiche is golden and set, with a slight wobble.