This casserole with salmon, broccoli and cherry tomatoes in a tender egg-and-cream custard stays juicy and fragrant, with a deliciously stretchy mozzarella crust. Baked in one dish, it makes an easy, satisfying family dinner with very little fuss.
Ingredients
- Salmon — 10.6 oz | 300 g
- Broccoli — 8.8 oz | 250 g
- Cherry tomatoes — 5.3 oz | 150 g
- Mozzarella — 4.4 oz | 125 g
- Eggs — 4
- Cream — 3/4 cup | 170 ml
- Salt, black pepper, dried garlic — to taste
- Butter — for greasing the dish
How to make
- Preheat the oven to 356°F | 180°C using the top and bottom heat setting. Grease a baking dish with butter.
- Cut the salmon into small cubes, about 0.6–0.8 in | 1.5–2 cm.
- Separate the broccoli into florets and blanch in salted water for 1 minute. Drain well and pat dry.
- In a bowl, whisk the eggs with the cream, then season with salt, black pepper and dried garlic.
- Arrange the broccoli, salmon and cherry tomatoes, whole or halved, in the dish. Pour over the egg-and-cream mixture.
- Distribute the mozzarella over the top, in balls or slices.
- Bake for 30 minutes at 356°F | 180°C using the top and bottom heat setting. Then switch on convection and bake for another 20 minutes at the same temperature, until the top is golden.
- Let the casserole rest for 5 minutes and serve hot.
Serving and storage
Serve with herbs, a lemon wedge and a light salad. Store leftovers in the refrigerator for up to 2 days in an airtight container; reheat at 320°F | 160°C for 8–10 minutes or in a covered skillet.
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Tips and variations
- Do not overcook the broccoli: 1 minute of blanching is enough to preserve its colour and texture.
- If using frozen broccoli, thaw it and dry it thoroughly to avoid excess moisture.
- Mozzarella can be replaced with a blend of well-melting grated cheeses, such as gouda and parmesan.
- Salmon can easily be swapped for trout or another red fish.
- For a deeper flavour, add a pinch of nutmeg or fresh dill to the custard.
Nutritional value (per serving)
| Calories | 425 kcal |
|---|---|
| Protein | 31 g |
| Fat | 30 g |
| Carbohydrates | 9 g |
| Serving | 1 of 4 |
FAQ
Can I replace the cream with milk?
Yes, but the texture will be less delicate. Use milk with at least 3.2% fat and add 1–2 tbsp of grated hard cheese to thicken it.
Can I use frozen broccoli?
Yes. Thaw it, squeeze out the moisture well and, if needed, pour boiling water over it for 30 seconds. Then continue with the recipe.
What baking dish should I use?
A ceramic or glass baking dish of about 1.5 qt | 1.5 l works well, such as 8×8 in | 20×20 cm or a round dish 9–9.5 in | 22–24 cm in diameter.