Salmon & Broccoli Quiches - Individual Size (Ready-to-Bake)

₱ 540

For those who love the elegance of seafood, our individual-sized Salmon and Broccoli Quiche is a refined alternative to the classic Lorraine. It brings the sophisticated flavors of a French seaside bistro, combining the savory, smoky flavor of salmon with the vibrant, earthy crunch of fresh broccoli florets.

The star of this tart is the delicate balance of textures. Our French Chef uses a signature buttery crust that reveals a silky, egg-and-cream custard. No holds barred on quality—each quiche is filled with generous pieces of smoked salmon and nutrient-rich broccoli, creating a meal that feels both healthy and deeply indulgent.

Chef's Tips: How to Get that Perfect Bake

Because seafood is delicate, the key to success is gentle but steady heat. Cooking from frozen preserves the moisture of the salmon while allowing the pastry to crisp up beautifully.

In the Oven: Preheat to 200°C. Bake your quiche on a tray for about 50 minutes. You’re looking for a light golden hue on the custard and a pastry rim that feels firm and flaky.
The "Rest" Rule: Just like our classic Lorraine, this step is essential! Let the quiche sit for 5 minutes after baking. This allows the seafood-infused custard to set properly for that perfect, clean slice.
Air Fryer: If you’re short on time, 180°C for 20-25 minutes works well, though the oven remains the gold standard for the best crust.

Common Questions

Is salmon and broccoli quiche healthy?

Yes, it is a relatively, nutrient-dense choice! Salmon provides heart-healthy Omega-3 fatty acids and high-quality protein, while broccoli adds fiber, Vitamin C, and Vitamin K. When served with a fresh salad, it makes for a well-balanced, high-protein meal that keeps you satisfied longer than traditional carb-heavy breakfasts.

What is Salmon and Broccoli Quiche made of?

Our authentic individual quiche is made with a traditional butterypastry. The filling consists of a velvety custard made from fresh cream and eggs, generously packed with premium smoked salmon fillets and fresh broccoli florets.

Can I just pop this in the microwave?

We strongly recommend using an oven or air fryer instead. A microwave steams the pastry, losing that signature crunch, and can make the delicate salmon rubbery. For the best bistro experience, use dry heat!

How to Make Salmon & Broccoli Quiche

Follow these steps to ensure a perfectly flaky crust and silky center.

Preheat: Set your oven to 200°C (400°F). A hot oven is the secret to "recrisping" the buttery shortcrust.
Bake: Place the quiche on a baking tray directly from the freezer. Bake for 50 minutes until the top is golden and the pastry is firm.
Rest: Let the quiche sit for 5 minutes before serving. This allows the custard to set so you get a clean, perfect slice.

Chef’s Pairing Suggestions: The Complete Meal

Because the salmon quiche is rich and velvety, it thrives when paired with crisp textures and vibrant, acidic flavors. Here are our top three "Bistro-at-Home" combinations:

The Healthy Side

Balance your plate with our Premium Brussels Sprouts. Roast them until a bit charred to add a nutty crunch that complements the soft salmon.

The Brunch Pair

Hosting a crowd? Serve alongside our Ham and Cheese Crepes for a variety of savory French flavors.

The Refreshment

A crisp Sauvignon Blanc or a chilled Dry French Cider provides the necessary acidity to cut through the buttery shortcrust.

Broccoli, smoked salmon, eggs, butter, flour, milk, cream, spices.

*Allergen information: product made in a workshop that uses celery and mustard.

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	257	*
Total Fat	17 g	25%
Saturated Fat	9 g	45%
Total Carbohydrates	17 g	7%
Dietary Fiber	2 g	8%
Sugars	2 g
Protein	7 g
Salt	0.236 g	10%

*Percent values are based on a 2000-calorie diet.

Produced by a French chef in the Philippines.

Storage & Shelf Life

Storage: Keep frozen at -18°C until ready to use.
Handling: Never refreeze a thawed product. For best quality, bake directly from frozen.
Shelf Life: Refer to the date indicated on the packaging (typically 12-18 months at -18°C).