Salmon Broccoli Quiche

Instructions:

1. Prepare the Crust:
   • In a large bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
   • Mix in the egg yolk, then gradually add cold water, 1 tablespoon at a time, until the dough starts to come together.
   • Form the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 190°C (375°F).
3. Cook the Salmon:
   • Heat 1 tablespoon of olive oil in a pan over medium heat. Season the salmon fillet with salt and pepper.
   • Place the salmon fillet in the pan, skin side down (if it has skin), and cook for 3-4 minutes on each side, or until the salmon is just cooked through and flakes easily with a fork.
   • Remove from the pan, let it cool slightly, then flake the salmon into bite-sized pieces, discarding the skin if necessary.
4. Blind Bake the Crust:
   • Roll out the chilled dough on a lightly floured surface to fit a 23cm (9-inch) tart pan. Press the dough into the pan, trimming any excess.
   • Line the crust with baking paper and fill it with baking beans or rice. Bake in the preheated oven for 15 minutes.
   • Remove the baking beans and paper, and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool slightly.
5. Prepare the Filling:
   • In the same pan, add the remaining 1 tablespoon of olive oil and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
   • In a medium bowl, whisk together the eggs, cream, and milk. Season with salt and pepper.
6. Assemble the Quiche:
   • Evenly distribute the flaked salmon, blanched broccoli, and sautéed onion over the pre-baked crust.
   • Sprinkle the grated cheddar cheese on top.
   • Pour the egg mixture over the filling, ensuring everything is covered.
7. Bake the Quiche:
   • Place the quiche in the oven and bake for 30-35 minutes or until the filling is set and the top is golden brown.
   • Allow the quiche to cool slightly before slicing.
8. Serve:
   • Garnish with fresh dill, if desired. Serve warm or at room temperature.