Gluten-free salmon and broccoli quiche

A light dinner option the whole family can enjoy. Source: Getty

Finding a recipe to suit the whole family can be a difficult task, especially when some of your guests have a gluten allergy. But this gluten-free salmon and broccoli quiche recipe is simple and full of flavour. This tasty recipe is made up of a buttery gluten-free pastry, plenty of broccoli, salmon and tasty cheese for that golden top.

For a light meal, serve with a fresh garden salad topped with olive oil and lemon juice dressing. Enjoy!


  • 1 salmon fillet (about 200g) (or tinned salmon)
  • 2 tsp oil
  • 1 cup broccoli florets
  • 4 eggs
  • 1/2 cup pouring cream
  • 1/4 cup milk
  • 1/2 cup coarsely grated tasty cheese
  • 2 green onions, thinly sliced
  • 1 tbsp finely chopped dill


  • 1 1/2 cups gluten-free plain flour
  • 1/2 cup gluten-free self-raising flour
  • 150g butter, chilled, chopped
  • 1 egg
  • 2 tbsp chilled water


  1. To make the pastry, place plain and self-raising flours and butter in food processor. Process until mixture resembles fine breadcrumbs.
  2. Add egg and water and process until dough forms.
  3. Turn onto lightly floured surface and knead until smooth.
  4. Cover with plastic wrap and place in fridge for 10 minutes to rest.
  5. Roll pastry out between two sheets of baking paper to 3mm-thick disc.
  6. Line 25cm round fluted tart tin with removable base. Use a knife to trim the edge.
  7. Place in the fridge for 30 minutes to chill.
  8. Meanwhile, heat oil in small frying pan over high heat. Cook salmon for three minutes each side.
  9. Remove from heat. Set aside for five minutes to cool. Coarsely flake.
  10. Cook broccoli in small saucepan of boiling water for two minutes. Refresh under cold running water. Drain well.
  11. Whisk the eggs, cream and milk together in medium bowl. Season with salt and pepper.
  12. Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights.
  13. Bake for 12-15 minutes. Remove from oven. Remove pastry and weights.
  14. Reduce heat to 160°C. Arrange salmon, broccoli, cheese, green onions and dill in the pastry case.
  15. Pour over egg mixture.
  16. Bake for 20 minutes or until just set.

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