Ingredients

2 Cooked Shortcrust Pastry Case (18-19cm) 

5ml Sunflower Oil 

1 Onion (peeled and finely chopped)

7g Garlic (peeled and crushed) 

175g Broccoli (cut into florets)

4 Eggs (medium) 

200ml Whole Milk 

170g Canned Salmon (drained and

 roughly flaked) 

4g Parsley (chopped)

100g Mature Cheddar Cheese (grated)

2g Ground black pepper 

Method

1. Preheat the oven to 180°C/350°F/

2. In a frying pan, heat a little oil, add the onion and garlic, and soften for 3-4 minutes. Bring a large pan of water to the boil and blanch

the broccoli florets for 3-4 minutes, drain well and set aside.

3.  In a medium bowl, beat the eggs and milk together.

4.  Put the pastry case on a non-stick baking tray. 

Gas Mark 4. Arrange the softened broccoli on the bottom of the pastry case then add onion, garlic and salmon slices. Pour the egg mixture over the broccoli and salmon.

5. Sprinkle half the herbs and cheese over the

top of the quiche. Place onto a baking tray. Cook in the oven for 30-35 minutes, or until the egg is set. Cool slightly.