Shortcrust pastry or breeze (the kind they sell in the supermarket)
3 eggs
A piece of cheese to grate (cheddar, parmesan, manchego)
80g broccoli
150g of salmon without skin or bones (a loin for example)
a chive
a splash of milk
A little oil to grease the mold
How to make the broccoli and salmon quiche
Unroll the shortcrust pastry onto a lightly floured surface and let it come to room temperature while you prepare the rest of the ingredients. If it’s cold from the fridge it will break more.
Wash the broccoli well and cut it into pieces. Put it in a saucepan, cover it with water and put it to cook for 20 minutes.
When 5 minutes of cooking remain, add the salmon to the saucepan.
Once cooked, drain the broccoli and salmon well. Chop the broccoli into very small pieces and flake the salmon with your fingers, making sure that there are no bones left. Also chop the spring onion into very fine pieces.
Place the dough on a lightly oiled baking pan (round or square) and gently push it to fit. Do not worry if there are folds or wrinkles, if it breaks use small pieces of dough to cover the holes. With a knife, cut all the edges that protrude from the mold.
Sprinkle the different ingredients (salmon, broccoli, chives) on the bottom of the mold, so that they are well distributed. Then grate some cheese on top.
Beat the eggs with a splash of whole milk and pour them into the mold. Don’t fill it too much, only to 2/3 of the depth of the mold. Stir a little with a fork to make sure all the ingredients are mixed well.
Bake at 180ºC for about 15-20 minutes until you see it set and golden.
Let it cool before carefully removing it from the mold. Cut it into small pieces and your baby can eat it… and so can the rest of the family!
Tricks and tips
You can add some chopped fresh dill for more flavor.
Instead of milk you can also use cream, fresh cream, cottage cheese or natural yogurt.
In order for your baby to eat this quiche, he must have tasted the egg.
