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Edamame, broccolini and salmon crustless quiche recipe
Edamame, broccolini and salmon crustless quiche recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Upgrade classic quiche with high-protein yogurt and nutrient-packed salmon for a versatile and nutritious meal. Great for any occasion!
Ingredients:
  • 4.60 gm olive oil
  • 1 leek, thinly sliced
  • 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
  • 40.00 ml chopped fresh dill, plus extra sprigs to serve
  • 150g pepper hot smoked salmon fillet, skin removed, flaked
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare a 20cm round springform baking tin by lightly greasing and lining the base and sides with baking paper.
  • In a spacious non-stick pan over medium heat, heat the oil. Sauté the leek for 5 minutes until softened, then add garlic and zest, cooking until fragrant for about 1 minute. Finally, add spinach and cook until wilted.
  • Tenderize broccolini and edamame by steaming, boiling, or microwaving. Quickly cool them in cold water, then drain.
  • Combine eggs and yogurt in a large bowl, then gently mix in dill and salmon.
  • Sprinkle edamame, broccolini, and spinach over the bottom of the prepared pan. Pour in the egg mixture and evenly spread the vegetables. Bake in the preheated oven for 40-45 minutes until golden and puffed. Let it cool for 5 minutes. Top it with extra yogurt, lemon, and dill sprigs before serving.

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