Ease the shortcrust into a quiche dish, trim off any excess, and place it in the fridge.
Low Fat Shortcrust Pastry | 200g |
---|---|
Fresh Spinach | 240g |
Onion | 1 |
Extra Virgin Olive Oil | 1tbsp |
Garlic Clove | 1 |
Fresh Salmon | 200g |
Medium Eggs | 4 |
Nutmeg | 1pinch |
Black Pepper | to taste |
Lemon | 1 |
Fresh Dill | 5g |
Soy Milk | 200mL |
Potato Starch | 1tbsp |
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Sizzle the onion and garlic with oil, then add salmon and spinach, and cook until soft.
Low Fat Shortcrust Pastry | 200g |
---|---|
Fresh Spinach | 240g |
Onion | 1 |
Extra Virgin Olive Oil | 1tbsp |
Garlic Clove | 1 |
Fresh Salmon | 200g |
Medium Eggs | 4 |
Nutmeg | 1pinch |
Black Pepper | to taste |
Lemon | 1 |
Fresh Dill | 5g |
Soy Milk | 200mL |
Potato Starch | 1tbsp |
Beat the eggs with lemon zest, dill, nutmeg, salt, pepper, and milk mixed with starch.
Low Fat Shortcrust Pastry | 200g |
---|---|
Fresh Spinach | 240g |
Onion | 1 |
Extra Virgin Olive Oil | 1tbsp |
Garlic Clove | 1 |
Fresh Salmon | 200g |
Medium Eggs | 4 |
Nutmeg | 1pinch |
Black Pepper | to taste |
Lemon | 1 |
Fresh Dill | 5g |
Soy Milk | 200mL |
Potato Starch | 1tbsp |
Pour the salmon and egg mix into the prepared pie dish filling it to the top.
Low Fat Shortcrust Pastry | 200g |
---|---|
Fresh Spinach | 240g |
Onion | 1 |
Extra Virgin Olive Oil | 1tbsp |
Garlic Clove | 1 |
Fresh Salmon | 200g |
Medium Eggs | 4 |
Nutmeg | 1pinch |
Black Pepper | to taste |
Lemon | 1 |
Fresh Dill | 5g |
Soy Milk | 200mL |
Potato Starch | 1tbsp |
Bake for 35 minutes at 180°C (355°F) until the quiche is cooked through and firm.
Low Fat Shortcrust Pastry | 200g |
---|---|
Fresh Spinach | 240g |
Onion | 1 |
Extra Virgin Olive Oil | 1tbsp |
Garlic Clove | 1 |
Fresh Salmon | 200g |
Medium Eggs | 4 |
Nutmeg | 1pinch |
Black Pepper | to taste |
Lemon | 1 |
Fresh Dill | 5g |
Soy Milk | 200mL |
Potato Starch | 1tbsp |
Well Done!
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