Salmon Crusted Quiche with Asparagus & Peas
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.
Servings 4
Ingredients
- 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
- Black Pepper
Instructions
- 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.
Notes
Serving Suggestions:
- 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.