Easy Salmon Tart with Broccoli

This Easy Salmon Tart with Broccoli is a great way to make a few ingredients go a long way. It’s easy to prepare and once baked can be served warm or cold. I make salmon tart with shortcrust pastry adding in broccoli and sauteed leeks for extra layers of flavor.

This is my best salmon quiche recipe as no one flavor overpowers the other. I’ve made my filling using free range eggs and double cream, but you can make this easy salmon quiche without cream if you prefer, swapping it for whole milk.

For ease I’ve used a roll of store bought shortcrust pastry to make my fresh salmon tart. It’s perfectly acceptable to use shortcuts like this with a good quality ready rolled pastry. However, if you prefer to make your own pastry, you can find my recipe for shortcrust pastry in this recipe post for Comte Cheese & Onion Tart.

Why you’ll love this recipe

• Broccoli pairs really well with salmon, the flavors work well in this easy quiche recipe.
• An economical dish as 2 salmon fillets go a long way serving 8-10 portions of tart.
• Salmon quiche is a great make ahead dish. Prepare and cook earlier in the day or the day before, then chill until ready to serve.
• Quiche can be served warm or cold, and leftovers make a quick and easy lunch the next day with a side of salad.

Recipe ingredients & substitutions

• Pastry – for ease I used a pack of store-bought ready rolled shortcrust pastry. If you would like to make your own pastry you can find my recipe for shortcrust pastry here Comte Cheese & Onion Tart.
• Butter – you can use salted or unsalted butter to saute the leeks.
• Leek – leek has a lovely mild onion flavor which works well in a quiche. Ensure you take time to cook the leek, sauteing to release it’s sweetness.
• Broccoli – cut the broccoli into small bite-sized florets. Not only does this look better it also makes the tart easier to eat.
• Salmon – I used 200 g of skinless salmon fillets (roughly 2 fillets), cut into bite-sized pieces.
• Eggs – I used 5 large free range eggs which have a great rich coloured yellow yolk.
• Cream – add double cream (heavy cream) to the egg mixture which gives the filling a rich texture.
• Cheese – I added just a little grated Parmesan cheese for extra flavor, this is entirely optional.
• Seasoning – I kept the seasoning simple with some sea salt and freshly ground black pepper.

How to make Salmon Tart with Broccoli

Line the pastry case

• Remove the roll of shortcrust pastry from the fridge. Place onto a well flour surface and gently roll out the sheet until it fits the tart case.
• Taking care, move the pastry over the tart tin and very gently press it into the side of the tin. If any tears appear “glue” them together with any extra pieces of pastry.
• DO NOT trim the edges of the pastry case at this point as the pastry will shrink in the oven! Fork over the base of the pastry case, then place the tin into the fridge to chill for 15 minutes.
• Preheat the oven to 180CFan/200C.
• Remove the pastry case from the fridge, fill the centre with baking paper and weigh the paper down with baking beans. If you don’t have ceramic beans use dried pasta or rice.
• Put the pastry case onto a baking sheet and place it into the centre of the hot oven to blind bake for 20 minutes.

Prepare the tart filling

• While the pastry is baking in the oven place the butter into a small saucepan and saute the leeks for 10 minutes. Once softened, set aside.
• Also place a pan of salted boiling water on the stove and add the broccoli florets. Cook for 4 minutes then drain and run under ice cold water.
• You want the broccoli to be really dry, so place the florets into a sieve to drain off any excess water.
• Cut up the salmon into bite-sized pieces and set aside.
• Add all the remaining ingredients into a large jug and whisk to combine.

• Remove the case from the oven, carefully remove the baking beans and baking paper. Return the pastry case to the oven for a further 5 minutes then remove from the oven.
• Turn the temperature of the oven down to 140CFan/160C.
• Using a really sharp knife, trim the excess pastry off the top of the pastry case.

• Spread the cooked leeks over the base of the pastry case.
• Place the salmon and broccoli florets over the top of the leeks, ensuring an even distribution of each.
• Leave the tart tin on the baking sheet, pour over the whisked egg mixture and carefully place into the oven.

• Cook the quiche for 40-50 minutes until the centre is set and no longer wet. If it looks too runny, place back into the oven in 5 minute intervals until the tart sets in the centre.
• Remove from the oven and place the tart tin on a wire rack to cool completely and allow the tart to set. Gently remove the tart from the tin, slice and serve.

Recipe variations

• Swap the fresh salmon fillet for some smoked salmon.
• You could also use fresh trout fillets in this recipe.
• Green vegetables work really well with salmon. I’ve added broccoli, but you could replace the broccoli with asparagus, green beans, garden peas, spinach or watercress.
• Swap the sauteed leek for sauteed onion.
• Add some freshly chopped herbs to the egg mixture, try parsley, tarragon or basil.
• I’ve used double cream (heavy cream) in the egg mixture. If you prefer you can replace a little of the cream with whole milk, or swap the heavy cream for single cream (half and half).

Serving suggestions

This easy salmon quiche will serve 8-10 diners and can be served warm or cold, whichever you prefer. If you want to heat the quiche, simply warm it up quickly for 30 seconds in the microwave.

I like to serve tart with a few vegetables sides like this warm Potato Salad and my Easy Lettuce & Herb Salad. If you prefer cooked vegetable sides try my Roasted Asparagus and Balsamic Roasted Vine Tomatoes.

Useful hints and tips

1. When lining the tart tin with the sheet of pastry, I recommend using a small piece of excess pastry to push the pastry around the edges of the tin. I find this causes less tears in the pastry than using my fingers.
2. It’s important to weigh the tart case down with baking beans or dried pasta, otherwise the base of the tart will puff up in the oven, leaving an uneven base which you won’t be able to fill evenly.
3. Always ensure you add a sheet of baking paper to the tin before you add the beans, otherwise the beans will cook into the pastry – yes I have done this myself and had to start again!
4. Take care when removing the beans from the centre of the pastry case as they will be too hot to handle with your bare hands.
5. I always lay the tart tin on a baking sheet as this makes it far easier to move the tart in and out of the oven, resulting in far less spillage!
6. Everyone’s ovens are different so the length of the time required to cook the tart will vary from oven to oven.
7. I like to allow the tart to cool completely before removing it from the tin. This will ensure the egg sets properly, making it easier to slice and serve.
8. For gluten free diners ensure you use a gluten free shortcrust pastry.
9. Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other egg based recipes:

• Comte Cheese Tart with Caramelised Onion
• Twice Baked Cheese Souffle
• Courgette Fritters
• Spinach Omelette