Creamy Salmon & Broccoli Quiche

In a large bowl, combine the flour and salt. Working with the frozen butter, coat it in the flour, then grate it directly into the bowl. Toss the grated butter with the flour as you go, repeating until all the butter is incorporated and the mixture resembles coarse crumbs.

Add the egg and quickly bring the dough together. If it feels too dry, add 1–2 tablespoons of ice-cold water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cut the broccoli into florets and cook in salted boiling water for 2–3 minutes. Drain and set aside. Cut the salmon into bite-sized pieces.

Roll out the dough and press it into a tart or quiche pan. Prick the bottom with a fork. Line with parchment paper and fill with baking weights, dried beans, or rice.

Bake at 180°C (350°F) for 15 minutes.

Meanwhile, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg.

Remove the weights and parchment paper from the crust. Sprinkle a little grated cheese over the base. Arrange the broccoli and salmon evenly on top, then pour over the egg mixture.

Finish with the remaining cheese and bake for 30–35 minutes at 180°C (350°F), or until golden and set.

Let the quiche cool for 10–15 minutes before slicing.