Delicious Salmon and Broccoli Quiche Recipe

Start by combining all-purpose flour with cold butter that's been cut into small pieces for easier mixing.

Gradually mix until you achieve a crumbly texture. Add in the finely chopped fresh dill and then the cold water, mixing quickly to form a dough.

Wrap the dough in plastic wrap and refrigerate for 20-30 minutes or freeze it for 10 minutes if you're short on time.

Once your dough is ready, roll it out to a thickness of 2-3 millimeters and carefully place it into a 22 cm (9 inch) tart pan. Make sure to prick the base with a fork to prevent it from puffing up.

Cover the pastry with parchment paper and add weights (like beans or peas) on top. Bake in a preheated oven at 180 degrees Celsius (355 degrees Fahrenheit) for 20 minutes in bake mode, not convection.

Once the base is done, remove the weights and let it cool for a few minutes. Begin layering your ingredients: add the salmon, followed by blanched broccoli, mozzarella, and cherry tomatoes.

In a bowl, whisk together the eggs, cream, and your preferred spices. Pour this creamy mixture over the layered ingredients.

Return the quiche to the oven and bake at 180 degrees Celsius (355 degrees Fahrenheit) for an additional 35-40 minutes, using the convection setting if available.

After baking, let the quiche cool slightly before removing it from the pan and serving. Enjoy your delicious creation!