Description
This crustless salmon and spinach quiche is an easy and nutritious recipe that is perfect for meal prep. It's a super tasty option for a gluten-free breakfast, lunch or dinner!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2 potatoes (about 200g)
- 3 spring onions
- 2 cloves garlic clove, thinly sliced
- 1 box (250g) chopped spinach leaves
- 6 large eggs
- 1/2 cup (125g) greek yoghurt
- 1/4 cup parmesan cheese, grated
- 1 tablespoon fresh dill, chopped
- Salt and black pepper, to taste
- Zest of 1 lemon
- 100 g smoked salmon, chopped
Instructions
- Preheat the oven to 160°C fan forced.
- Heat a large non-stick pan with olive oil over a medium- low heat. Add the potatoes and cook for 5 minutes to soften. Add the spring onions, garlic and spinach, cooking for a further 2 minutes until spinach softens. Remove the pan from the heat.
- Distribute the mixture evenly in a springform pan and top with the smoked salmon.
- In a large bowl, beat the eggs lightly with the yoghurt, parmesan cheese, dill, lemon zest, salt and pepper.
- Pour over the spinach mixture and gently tap the pan to fill in the gaps. Transfer the dish to the oven and bake for 20-30 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.
- Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop + bake
- Cuisine: International