Description
This crustless salmon and broccoli quiche is a simple and nutritious meal prep option. It's perfect for high-protein breakfasts, lunches, or dinners!
Ingredients
Scale
- 250g defrosted frozen broccoli, chopped
- 3 cloves garlic, minced
- 6 large eggs
- 3/4 cup (150g) cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- 200g smoked salmon
Instructions
- Preheat the oven to 160°C fan forced/ 350°F and line a springform pan with parchment paper.
- In a large bowl, beat the eggs lightly with the cottage cheese, parmesan cheese, garlic dijon mustard, salt and pepper.
- Distribute the chopped broccoli evenly in a springform pan and top with sheets of the smoked salmon.
- Pour over the egg mixture and gently tap the pan to fill in the gaps. Transfer the crustless quiche to the oven and bake for 30-35 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.
Notes
- Fridge: Store quiche in fridge for 4 days in airtight container. Reheat in microwave or oven at 160°C/350°F.
- Freezer: Wrap tightly in plastic, freeze in airtight container for up to 3 months. Thaw in fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 137
- Sugar: 1.2g
- Fat: 6.5g
- Saturated Fat: 2.1g
- Carbohydrates: 3.7g
- Fiber: 1.1g
- Protein: 14.4g