Broccoli and salmon 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.

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