• 75 grams (2.65 ounces) butter, 82% fat
  • 150 grams (5.3 ounces) flour
  • 20 grams (0.7 ounce) egg yolks
  • 25 grams (0.9 ounce) water
  • 7 grams (0.25 ounce) salt
  • 5 grams (0.2 ounce) sugar


  • 200 grams (7.05 ounces) salmon fillet
  • 100 grams (3.55 ounces) broccoli
  • 100 grams (3.55 ounces) green beans
  • 90 grams (3.15 ounces) eggs
  • 85 grams (3.0 ounces) sour cream, 20-30% fat
  • 50 grams (1.75 ounces) hard cheese
  • Thyme to taste
  • Salt to taste
  • Black pepper to taste


  • Baking Mold (7.5 inch in diameter, 1.2 inch height)

    This is essential for getting the right shape and size. Use a non-stick mold to make removal easier.

  • Parchment Paper

    Roll out your dough in between two sheets to avoid sticking and ensure even thickness.

  • Spatula

    Use it to mix the butter, flour, salt, and sugar without making a mess.

  • Grater

    For grating the hard cheese. Fine-to-medium grate works best for even topping and melting.


Step 1

Step 1: Preparing the Crust
Cube 75 grams (2.65 ounces) of butter. In a bowl, combine flour, salt, and sugar. Add the cubed butter and mix with a spatula until crumbly. Then, add the egg yolk and stir. Gradually pour in ice-cold water, and mix the dough quickly until it is smooth. Roll out the dough between two sheets of parchment paper to a thickness of 0.2 inches. Cool the layer in the fridge for 1 hour.Tip: Rolling the dough between parchment sheets helps to prevent sticking and makes it easier to transfer.

Step 2

Step 2: Baking the Crust
Preheat the oven to 300-320°F. Place the cooled dough into a mold of 7.5 inches in diameter and 1.2 inches in height. Freeze the dough for 15-20 minutes. Bake it in the preheated oven until golden brown, about 20 minutes.Tip: Freezing the dough before baking prevents it from shrinking during baking.

Step 3

Step 3: Preparing the Filling
Cut the salmon fillet into cubes (approximately 0.4 inches per side). Lightly cook the broccoli and green beans until half-cooked, or keep them raw for a crunch. Mix together the salmon, broccoli, and green beans, then place them in the completely chilled crust.Tip: Half-cooking the vegetables ensures they retain a pleasant bite after baking.

Step 4

Step 4: Preparing the Custard
In a bowl, break and whisk the eggs with sour cream. Season with thyme, salt, and black pepper to taste. Add half of the grated cheese. Pour the custard mixture over the filling in the crust.Tip: Customize the seasoning to your preference or add other herbs for varied flavors.

Step 5

Step 5: Baking the Quiche
Sprinkle the remaining grated cheese over the top of the quiche. Bake the quiche at 302°F for about 30 minutes, or until fully set and golden on top. Allow it to cool completely before cutting and serving.Tip: Cooling the quiche helps it to set properly and makes it easier to cut clean slices.


🎉 Serving Suggestions & Ideas 🎉

Imagine presenting this quiche at a brunch party, paired with a fresh green salad and a variety of vibrant, seasonal fruits. The contrast between the creamy, savory filling and crunchy vegetables is simply divine. 🌈

For a cozy dinner, serve the quiche with a warm bowl of tomato basil soup. The acidity of the tomatoes will cut through the richness of the quiche, creating a balanced and satisfying meal. 🍲

Hosting a picnic? Slice up the quiche into smaller pieces and pack them along with some fresh bread, olives, and a selection of cheeses. It's a portable and delicious option that makes picnicking a breeze. 🧺

Feeling adventurous? Try topping each slice with a dollop of crème fraîche and a sprinkle of fresh dill for an extra touch of elegance. Trust us, it will be a showstopper! ✨


🍃 **Gluten-Free Variation** 🍃

Swap out the all-purpose flour for a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free too! The process remains the same, and you'll still get that crispy, golden crust.

🌱 **Vegan Variation** 🌱

Replace the butter with a plant-based butter alternative and use a vegan egg replacer for the egg yolks. For the filling, opt for a tofu or cashew cream mixture instead of sour cream and eggs. Use nutritional yeast in place of hard cheese for a cheesy flavor. Sprinkle with fresh herbs for an added burst of taste. 🧀🌱


  • Q: Can I use frozen broccoli for the quiche?

    A: Yes, you can. Just make sure to thaw and drain the broccoli well to avoid excess water in your quiche.

  • Q: How do I know when the quiche is done baking?

    A: The quiche is done when the top is lightly golden and the filling is set but slightly jiggly in the center. It will firm up as it cools.

  • Q: How can I prevent my quiche crust from getting soggy?

    A: To avoid a soggy crust, bake the empty crust first and let it cool before adding the filling. This step ensures a crisp, firm base.

  • Q: Can I add other vegetables to the quiche?

    A: Definitely! Feel free to add other veggies like bell peppers, spinach, or mushrooms. Just make sure they are pre-cooked to avoid excess moisture.

  • Q: How can I make my quiche extra creamy?

    A: Use a mixture of heavy cream and milk instead of just sour cream. This will give you an ultra-creamy, luxurious texture.

  • Q: Can I prepare the quiche in advance?

    A: Yes, quiche can be prepared a day ahead and refrigerated. Simply reheat it in the oven at a low temperature before serving.

Nutrition facts

Recipe Yield:1 quiche (serves 4)
Calories:Per serving (one-quarter of a quiche)
Calories (Min - Max):320 - 350
Total Fat:22
Saturated Fat:12
Total Carbohydrate:15
Total Sugars:2