Brocolli, Mushroom and Smoked Salmon Quiche

Ingredients

1 sheet puff pastry, thaw

50 grams butter

1/2 brown onion, minced (if you have smaller size onion use whole)

2 cloves garlic, minced (optional)

1 cup sliced mushroom

1 cup small broccoli florets

3 eggs

1 1/2 tablespoons thickened milk

1/2 tablespoon milk

50 grams smoked salmon, sliced

salt and pepper

ground black pepper

1 cup mozzarella cheese

Preparation

Preheat oven to 200 degree Celsius.

Ease puff pastry into pie dish, trimming to fit the dish. Place dish in oven tray, prick pastry lightly with fork, cover pastry with baking paper fill with weights.

Blind bake for 15 minutes, remove weight and bake further until the pastry brown lightly. Want to know more about blind bake? Click here.

Meanwhile, briefly boil broccoli florets in salted water until just tender. Drain and set aside.

Over medium low heat, melt butter in pan. Add onion, garlic and mushroom. Stir occasionally until onion is soft and mushroom is wilt. Season with salt and pepper, stir and set aside.

Whisk eggs in medium bowl, then whisk in cream and milk. Season with salt and pepper. Soak in the salmon pieces.

Now, to assemble the quiche. First, spoon mushroom mixture to the base of pastry. Second, top with brocolli. Carefully pour over egg mixture (only egg mixture). Then, sprinkle smoked salmon pieces, sprinkle some black pepper and finally sprinkle with mozzarella cheese.

Bake for 30 minutes or until just set.