Healthy salmon quiche


Goodness provided

This is a delicious makeover of a salmon quiche. It is very high in protein and omega 3 fats (in addition to salmon use omega 3 enriched eggs). It is easy to eat if swallowing is difficult.



1 teaspoon olive oil

1 leek, thinly sliced
2 garlic cloves, crushed
2 teaspoons finely grated lemon zest, plus extra sliced zest to serve
100g baby spinach leaves
1 bunch broccolini, stems halved
150g (1 cup) shelled edamame (use frozen)
8 egg
130g (1/2 cup) high protein natural yoghurt, plus 2 tablespoons extra to serve
2 tablespoons chopped fresh dill, plus extra sprigs to serve
200g pepper hot smoked salmon fillet, skin removed, flaked


  1. Preheat oven to 180C /160C fan forced. Lightly grease and line the base and sides of a 20cm round spring form baking tin with baking paper.
  2. Heat the oil in a large non-stick frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and lemon zest and cook, stirring, for 1 minute or until fragrant. Add spinach and cook until just wilted.
  3. Meanwhile, steam, boil or microwave broccolini and edamame for 2-3 minutes or until just tender. Refresh under cold running water. Drain.
  4. Whisk eggs and yoghurt together in a large bowl. Stir through dill and salmon.
  5. Scatter edamame, broccolini and spinach mixture over base of prepared tin. Pour over egg mixture and evenly arrange vegetables. Bake in preheated oven for 40-45 minutes or until golden and puffed. Set aside to cool for 5 minutes. Serve topped with dollops of extra yoghurt, extra lemon and dill spr
    Nutrition (Per serve)
    Energy 360 kcal, Fat 16g Sat Fat 4g, Protein 30g, Carb 12g, Fibre 6g, Sodium 439mg

Related Post

Scroll to Top