A reliable gluten free quiche is always welcome, and this simple broccoli and salmon quiche is ideal for lunch or dinner. Using tinned salmon keeps the cost down while broccoli adds colour and texture inside a gluten free pastry case.
I don’t make quiche as often as I should, and whenever I do I’m reminded how straightforward they are.
A gluten free quiche is a very flexible meal: hot for dinner, cold for lunch, and perfect for picnics or packed lunches.
If you’re cooking for one or just want to store extras, quiche slices freeze well so you can enjoy portions later.
My mum made salmon quiche from a tin when I was young and I loved it, so I recreated that childhood favourite with extra vegetables — everyone who tried it enjoyed it.
Are quiches gluten free?
Traditional quiche uses pastry made from wheat, so it isn’t gluten free by default. You can make a crustless quiche or frittata if you want to avoid pastry, but for many people the golden crust is part of the appeal.
By swapping to gluten free shortcrust pastry you can turn any quiche into a gluten free dish. Ready-made gluten free pastry is available, or use a simple homemade gluten free pastry made from plain gluten free flour, xanthan gum, butter, eggs and water. It’s easy to roll, bakes well and freezes nicely for future use.
Broccoli and Salmon Quiche Ingredients
Below is an overview of the main ingredients used in this gluten free broccoli and salmon quiche.
- Gluten free pastry: Make half a batch of a reliable gluten free shortcrust pastry. It’s simple to prepare and rolls out well. You can blind bake it before adding the filling.
- Broccoli: About 250g of broccoli florets works well. You can use fresh, frozen or tenderstem broccoli depending on preference.
- Tinned salmon: Tinned salmon keeps the recipe economical. You can substitute cooked flaked salmon or smoked salmon if you prefer.
- Eggs: Three large eggs form the base of the filling. Adjust quantity if using different egg sizes to ensure a set filling.
- Milk and cream: A mix of milk and single cream gives a rich, silky texture. Use full-fat or lighter options to suit your needs; double cream will make it richer, extra milk makes it lighter.
This recipe is not dairy free, as the filling and pastry contain milk or cream and butter.
Broccoli and Salmon Quiche recipe FAQs
Here are answers to common questions about making this gluten free broccoli and salmon quiche.
Do you cook broccoli before putting it in quiche?
Yes — lightly cook or steam the broccoli for a few minutes before adding it to the filling. This avoids undercooked, crunchy florets after baking but prevents them becoming mushy by keeping the steam brief.
What to serve with salmon and broccoli quiche
This quiche is versatile. Serving ideas include:
- Hot, with a side of potatoes for a light dinner.
- Cold, sliced in a lunchbox for an easy packed meal.
- Taken on a picnic with simple salads such as potato salad or a pasta salad.
- As part of an afternoon tea alongside scones and cakes for a savoury option.
There are many ways to enjoy this quiche — try different sides to find your favourite combination.
Can you freeze salmon and broccoli quiche?
Yes. Quiche freezes very well and is great for batch cooking. Cool the quiche completely, then slice and freeze portions individually. Freeze slices on a tray before transferring to a bag or tub, or separate slices with baking paper so you can thaw single portions as needed.
My broccoli and salmon quiche recipe
This easy gluten free quiche serves four and fits a 23cm quiche dish — perfect for a family lunch or dinner. The recipe below is straightforward and forgiving, making it a brilliant staple to keep in rotation.
Broccoli and Salmon Quiche
Ingredients
- Half a batch of gluten free shortcrust pastry
- 250g broccoli florets
- 170g tinned salmon, drained
- 100ml milk
- 50ml single cream
- 3 large eggs
Instructions
- Make the gluten free pastry and chill. Preheat the oven to 180°C (Fan 160°C / Gas Mark 5) when ready to bake.
- Roll chilled pastry to about 4mm thick and press into a 23cm quiche dish. Trim the edges, prick the base, line with baking paper and fill with baking beans.
- Blind bake for 10–15 minutes, remove beans and paper, then bake for a further 5 minutes. Take out of the oven while you prepare the filling.
For the filling
- Cut broccoli into small florets and steam for about 5 minutes. Allow to cool slightly.
- In a large jug combine the steamed broccoli, eggs, milk, cream and drained salmon. Season with salt and pepper and mix until evenly combined.
- Pour the filling into the baked pastry shell and bake for 35–40 minutes until the filling is set. Serve hot or cold.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 264
Total Fat: 15g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 202mg
Sodium: 328mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g
Protein: 19g
Need more gluten free baking inspiration?
Try these other gluten free pastry recipes once you’ve enjoyed this Broccoli and Salmon Quiche:
- Mexican quiche
- Gluten free puff pastry
- Gluten free sausage rolls
- Quiche Lorraine (gluten free)
If you make this recipe, I’d love to see your photos — tag with #theglutenfreeblogger or share on social media. If you have recipe ideas or requests, leave a comment to let me know what you’d like to see next.
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