Start by preheating your oven to 180°C/350°F/Gas Mark 4. Next, boil a pan of lightly salted water and part cook the broccoli florets for exactly 2 minutes. Drain and refresh florets in cold water, then put to one side to dry properly.

Place the John West Wild Pink or Red Salmon in one bowl. We’re suggesting you go for our convenient Skinless & Boneless tinned salmon variety, which means it’s ready to use straight from the can. Next, put the eggs and milk in another bowl and beat together briskly before seasoning with salt and pepper and adding to the salmon.

Pour your mixture of eggs, milk and salmon into the pastry case, then push the broccoli florets firmly into the filling and sprinkle with grated cheddar cheese.

Finally, place your filled pastry case into the preheated oven for 25 minutes until cooked thoroughly inside and out. Serve your scrumptious broccoli & salmon quiche hot or cold, depending on preference. Either way it looks great and tastes delicious.