While quiche is already one of the best options when you feel like something light for dinner, this healthier version will not only taste better than most other quiche flavours, but it’s also a way better option for your insides! And what’s more, it’s perfect for breakfast, lunch and even dinner.
Try this out with any number of sides, although the flavour is definitely good enough to enjoy on its own. And if you want to add in or take away certain ingredients, don’t be afraid of mixing it up as it’s super versatile and can be easily tweaked to suit your tastebuds. Enjoy!
- 1 teaspoon olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons finely grated lemon zest, plus extra sliced zest to serve
- 100g baby spinach leaves
- 1 bunch broccolini, stems halved
- 150g (1 cup) shelled edamame
- 8 eggs
- 130g (1/2 cup) high protein natural yoghurt, plus 2 tablespoons extra to serve
- 2 tablespoons chopped fresh dill, plus extra sprigs to serve
- 150g pepper hot smoked salmon fillet, skin removed, flaked
- Preheat oven to 180C/160C fan forced. Lightly grease and line base and sides of 20cm round spring form baking tin with baking paper. Heat oil in large non-stick frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and zest and cook, stirring, for 1 minute or until fragrant. Add spinach and cook until just wilted.
- Meanwhile boil broccolini and edamame until just tender. Refresh under cold running water. Drain.
- Whisk eggs and yoghurt together in large bowl. Stir through dill and salmon.
- Scatter edamame, broccolini and spinach mixture over base of prepared tin. Pour over egg mixture and evenly arrange vegetables. Bake in preheated oven for 40-45 minutes or until golden and puffed. Set aside to cool for 5 minutes. Serve topped with dollops of extra yoghurt, extra lemon and dill sprigs.