Delicious Broccoli and salmon quiche

Heart outline Heart 7 people Clock graphic 35 Minutes Cutlery circle Serves 4

This simple salmon quiche recipe, helps you to conjure up an appetising light meal that’s both healthy and wholesome. The richness of our Wild Red or Pink Salmon ideally complements the equally strong taste of broccoli, so you can tuck into a salmon quiche that’s bursting with bold flavours. Delicious on its own, or make it more of a savoury plateful with a dressed salad or new potatoes.


  • 1 170g can John West Wild Pink or Red Salmon Skinless & Boneless
  • 80g broccoli florets
  • 2 eggs
  • 150ml milk
  • Salt and pepper
  • 1 pre-cooked savoury shortcrust pastry case
  • 25g cheddar cheese – grated

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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