The perfect fresh salmon quiche with dill crust (traditional method & Thermomix)

I think I have mentioned in the past that my youngest simply adores fish and that he loves it served with broccoli. That is why I am constantly on the hunt for ideas of how to put these two together, creating delicious combinations without fuss that the whole family enjoys.

As the warm days start to come back I find myself thinking again of our wonderful summer holidays in the bay of Arcachon in France where I regularly prepare quiches for our family lunches and picnics. I have already shared a couple of recipes that I used to do for my clients in London, like for example the very acclaimed French alsacian quiche ‘ADDC – style’ or the original Italian Quiche ‘ADDC Style’.

The newest addition to the collection is a flavorful quiche with an extraordinary dill crust, filled with fresh salmon fillets and broccoli florets and a couple of other ingredients!



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  • For the dill crust
  • 250 g flour
  • 125 g butter
  • 1 tsp salt
  • 80 g of cold water
  • 2 tbsp of dill, chopped
  • For the filling
  • 1 broccoli (only the florets, the strunk makes a beautiful soup for example)
  • 400 fresh salmon fillets, without skin
  • 4 eggs
  • 200 ml creme fraiche
  • 200 ml milk
  • nutmeg, grated
  • salt, pepper
  • 50 g comte cheese (or similar), grated
  • 1 tbsp of dill, chopped

Place the flour, butter, salt and water into a food processor and mix for about 3 minutes until it becomes a smooth dough. Add the chopped dill and knead for another minute. Obviously the dough can also be done by hand.

Wrap into clingfilm and place into the fridge for around 30 minutes to stabilise the dough.

In the meantime cut the florets off the broccoli and steam (or cook) in a pot for about 5 minutes until tender but not too soft.

Cut the salmon fillets into 4-5 pieces each.

Mix the eggs, the creme fraiche and the milk, with salt, pepper and nutmeg.

Roll out the dough and place into a quiche tin with movable bottom of about 25 cm. I found mine here.

Place the grated cheese and the chopped dill into the bottom of the tin, place the raw salmon pieces and the broccoli florets on top and carfully fill with the egg mixture.

Place into the preheated oven at 190 C for about 35 – 40 minutes depending on your oven turning it from time to time to allow for an even browning.

Serve with a gorgeous salad, you can find a lot of different propositions here.

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