Salmon and tenderstem broccoli quiche recipe | Sainsbury`s Magazine

Ingredients

• 1 x 240g pack salmon fillets
• 20g butter
• 1 bunch spring onions, roughly chopped
• 200g Tenderstem broccoli, roughly chopped
• 3 medium eggs
• 200g Greek-style natural yogurt
• 1 tbsp horseradish sauce, or wholegrain mustard
• 3 tbsp milk
• 25g finely grated pecorino romano, or Parmesan
• a pinch of cayenne pepper
• 200g plain flour, plus extra to dust
• 100g butter, diced
• 40g finely grated pecorino romano, or Parmesan
• 1 medium egg, separated