Broccoli and salmon crustless quiche

Recipes & Nutrition

Author: Randy Maellerts and Yves MeersmanPublished: 3 November 2016

Parkinson's LifePrep: 20 minsParkinson's LifeCook: 35 minsParkinson's LifeServes: 4

Crustless quiche

This delicious dish can be made using whatever vegetables happen to be in season and, as it’s high in protein, it’s a great healthy option. It can also be modified for people with chewing and/or swallowing problems


Ingredients

400g broccoli florets (fresh or frozen)
400g smoked salmon
3ml cream or soy cream
50g grated Emmental cheese
3 eggs
1 extra yolk
1 tbsp dill
salt and pepper
cayenne pepper
nutmeg

Preparation

1.Break the broccoli into florets, cut the salmon into fine strips, and chop the dill.
2. Preheat the oven to 180 °C.

Method

1. Cook the broccoli in lightly salted water, pour into a sieve and rinse immediately in cold running water to preserve its dark green colour. Drain well.
2. Mix the cream, eggs and herbs, spices and seasoning.
3. Finely chop the broccoli florets.
4. Grease or line a baking mould.
5. Spread the broccoli on the bottom of the tin with a layer of salmon strips on the top.
6. Fill the moulds three-quarters with the cream mixture.
7. Sprinkle with grated cheese.
8. Bake for 25 minutes at 180°C.
9. Leave the quiche on a cooling rack. Once cool, take the moulds away and put on a plate.

Taste tip

  • For alternative flavours, use ham or leek instead of salmon.
  • The quiche can be eaten both warm and cold.

Chewing and swallowing

Level 6: use quiche as prepared.
Level 5: crush or mix the broccoli and mix half of the cream mixture, fill the moulds halfway and bake for 10 minutes at 180 °C. Crush or mix the salmon with the remaining part of the mixture and pour over the half-baked broccoli quiche, sprinkle with cheese and bake for another 15 minutes at 180 °C.

Nutritional information

Nutrition per 100g

Energy …………………………………………………………. 172kcal/ 719kJ
Proteins………………………………………………………………………………. 10.9g
Total fat……………………………………………………………………………….. 13.6g
Saturated fat …………………………………………………………………. 7.1g
Monounsaturated fat …………………………………………….. 4.0g
Polyunsaturated fat………………………………………………… 1.5g
Cholesterol ………………………………………………………………….. 98mg
Carbohydrates…………………………………………………………………….. 1.4g
Sugars …………………………………………………………………………….. 1.3g
Fibres………………………………………………………………………………………. 0.9g

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