Delicious Broccoli, Smoked Salmon, and Ricotta Quiche

Instructions

1. Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
2. Roll out the shortcrust pastry sheet and place it into a 20 cm (8 inch) tart pan, pressing gently to fit the shape.
3. Prick the base of the pastry with a fork to prevent bubbling during baking.
4. Place a sheet of baking paper over the pastry and fill with baking beans or rice to blind bake.
5. Bake the pastry base in the oven for 10 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.
6. While the pastry bakes, steam the fresh broccoli florets until tender but still crisp, about 4 minutes, then drain and set aside.
7. In a mixing bowl, whisk the large egg with the whole milk and whole milk ricotta cheese until smooth.
8. Add grated parmesan cheese, a pinch of salt, and ground black pepper to the mixture and stir well.
9. Butter the sides of the pastry shell lightly with unsalted butter to prevent sogginess.
10. Arrange the steamed broccoli florets evenly over the baked pastry base.
11. Tear the smoked salmon slices into bite-sized pieces and scatter them over the broccoli.
12. For the ricotta and egg mixture evenly over the broccoli and smoked salmon in the pastry shell.
13. Place the quiche in the oven and bake for 25 to 30 minutes until the filling is set and the top is lightly golden.
14. Remove the quiche from the oven and let it rest for 5 minutes before slicing and serving.