We've given the traditional quiche a nutritious makeover by adding nutrient-rich salmon and replacing the sour cream with high-protein yoghurt. It's ideal for a nutritious lunch, dinner, or entertaining.
Ingredients:
- 1 tsp olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp finely grated lemon zest, plus extra sliced zest to serve
- 100g baby spinach leaves
- 1 bunch broccolini, stems halved
- 150g (1 cup) shelled edamame
- 8 eggs
- 130g (1/2 cup) high protein natural yoghurt, plus 2 tbsp extra to serve
- 2 tbsp chopped fresh dill, plus extra sprigs to serve
- 150g pepper hot smoked salmon fillet, skin removed, flaked
Instructions:
Step:No:01
Bake at 180°C (or 160°F if fan driven). Grease a 20cm round spring form baking tin lightly, then line the base and sides with baking paper.
Step:No:02
In a large nonstick frying pan, heat the oil over medium heat. Stir-frying the leek for 5 minutes or until it becomes tender. Cook the garlic and zest for one minute, stirring occasionally, or until aromatic. Cook the spinach until it begins to wilt.
Step:No:03
Meanwhile, cook broccolini and edamame in a steamer, saucepan, or microwave until they are soft. Feel refreshed by the cool flow of water. Empty.
Step:No:04
In a big bowl, whisk together yogurt and eggs. Mix in the salmon and dill.
Step:No:05
Distribute the mixture of edamame, broccolini, and spinach over the prepared tin's base. Cover with egg mixture and distribute veggies equally. Bake for 40 to 45 minutes, or until brown and puffy, in a preheated oven. Give it a five-minute cooling period. Top with dollops of additional yoghurt, extra lemon, and dill sprigs and serve.
more details for recipes: https://www.taste.com.au/recipes/edamame-broccolini-salmon-crustless-quiche-recipe/gg1b6d0v?r=healthy&h=Healthy
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