Salmon, Dill And Potato Quiche

Coeliac friendly (gluten free), diabetic friendly, low calorie, heart healthy (low in saturated fat), high protein

serves 6

Ingredients

  • 400g Potatoes, peeled and thinly sliced.
  • 210g canned salmon
  • 2 cloves of garlic
  • 100g baby spinach
  • 1 bunch broccolini (about 150g)
  • 1 bunch asparagus (about 6 spears)
  • 8 eggs
  • ½ cup yoghurt
  • 2 tbsp Dill, (plus some extra for serving)
  • 1 leek
  • 2 tbsp Olive oil
  • Lemon for serving.

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Peel and thinly slice potatoes.
  3. Drizzle pie dish with 1 tbsp of olive oil. Lay potatoes in pie dish starting from the middle and working your way outward, ensuring that entire surface is covered.
  4. Bake potatoes in preheated oven for 20 minutes or until softened and browned slightly.
  5. In a saucepan add 1 tbsp of oil, leek and garlic. Cook over medium heat until soft and aromatic. Add spinach and continue to cook until spinach has wilted and set aside.
  6. In a microwave safe dish, add the broccolini and asparagus with a splash of water and cook for 6 minutes or until tender. Once cooked, drain and set aside.
  7. In a large bowl add the eggs and yoghurt and whisk until well combined. Stir through the salmon and dill. Transfer to a measuring jug.
  8. Scatter the broccolini, asparagus and spinach mixture over cooked potatoes. Pour over egg mixture.
  9. Reduce oven temperature to 160 degrees Celsius and bake for 40-45 minutes or until golden and puffed.
  10. Serve with a side of salad and extra dill and lemon.

Nutrition Information per serve

  • Energy: 269 Cal
  • Total fat: 13.6g
  • Saturated fat: 3.5g
  • Protein: 22.8g
  • Carbohydrates: 17.4g
  • sugars: 3.2
  • Dietary fibre: 4.4g
  • Sodium: 297.1mg