A simple and light protein-rich meal perfect for breakfast, lunch or dinner. Using salmon to line the base and create a salmon ‘crust’ adds a fun twist to a healthy recipe.
- This crustless quiche recipe is a high protein, satisfying meal providing a supply of slow release energy whilst helping to keep sweet cravings at bay.
- Eggs are a great all rounder when it comes to nutrition. They are a great source of protein, omegas and vitamins A, E, B12, D as well as folate and choline to name just a few of the many different nutrient properties of golden eggs.
- Asparagus is high in fibre and water content nourishing your digestive system. Asparagus is also high in folic acid and provides good amounts of vitamins A, B6, C and K.
- Typically quiche contains cheese or milk but our version is dairy free and allergy friendly.
Salmon Crusted Quiche with Asparagus & Peas
- 200 g thinly sliced smoked salmon
- 8 extra large eggs
- 4 spring onions, chopped
- 3/4 cup (100g) frozen peas, defrosted
- 12 asparagus spears, woody ends discarded
- Cracked black pepper
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl whisk eggs and combine with spring onions, peas and pepper.
- In a slice tin lined with grease proof paper cover the base and sides with smoked salmon.
- Pour egg mixture over salmon.
- Line asparagus spears in a row on top of egg mixture.
- Bake in pre-heated oven for 30 minutes or until egg is cooked through.
- Serve warm or chilled with a side of fresh salad.
- Serve with a dollop of Dairy Free Basil Pesto.
- Add your favourite fresh or dried herbs and spices to the mixture.
- Add garlic.
- Alternatively you can mix chopped smoked salmon through the egg mix. You can also chop asparagus spears and mix through.