Our dairy-free salmon quiche with salmon and spinach is our take on the original recipe: just as tasty but much healthier!
Quiches are a classic French recipe, easy to prepare and perfect for when you have guests over, and you want to make a beautiful and tasty dish. Unfortunately, the classic recipe is not healthy at all. It has lots of high saturated fats coming from buttercream and cheese, making it unsuitable for those with lactose intolerance, or anyone on a diet.
As here at Foodaciously we strive to make the recipes you love healthier and allergy-friendly, we have adjusted a few ingredients to keep all the taste but fewer fats and calories. Keep reading to learn how or skip straight to the steps below!
To reduce fats and calories, our salmon and spinach quiches uses a low-fat and dairy-free shortcrust. We have also replaced cream and cheese with healthier plant-based milk.
Because we used no cream, we resorted to mixing soy milk with starch to thicken the batter. For extra creaminess, we added spinach which also brings in lots of fibres. All this makes a 100% dairy-free quiche that is as creamy as the original.
And then, of course, we used salmon! Spinach and salmon go gorgeously together, and you get to enjoy all the good omega-3 fats from this King of fish. We used fresh salmon, but if you want to use smoked salmon, reduce the amount by 1/3 as it's saltier and has a more robust flavour.
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- Low Fat Shortcrust Pastry
- Fresh Spinach
- Extra Virgin Olive Oil
- Garlic Clove
- Fresh Salmon
- Medium Eggs
- Black Pepper
- Fresh Dill
- Soy Milk
- Potato Starch
Roll out the low-fat shortcrust pastry and ease it onto a loose-bottom 23 cm (9 inches) quiche dish.
Press down to flatten the dough, especially around the edges, to get a snug fit. Then, trim off any excess pastry.
Transfer the tin in the fridge while preparing the filling ingredients. This will help the crust hold its shape later on when cooking.
Cut the fresh spinach into strips and finely chop the onion.
In a skillet, heat the extra virgin olive oil and add the onion and crushed garlic clove. Sizzle for a minute or until fragrant.
Then, add the salmon fillet, sear it on both sides, and flake it with a spatula.
Now, stir in the prepared spinach and cook until they have softened and released their water.
In a mixing bowl, whisk the eggs with salt, nutmeg, black pepper, fresh dill, and lemon zest.
Then, combine the soy milk with potato starch and add them to the beaten eggs.
Add the salmon and spinach to the prepared pie dish, spreading them over the crust base.
Then, pour the beaten eggs to cover the filling evenly (1).
Bake the quiche for 35 minutes at 180°C (355°F) or until the eggs are cooked through, and the pastry is lightly golden (2).
Enjoy your delicious dairy-free salmon quiche warm or cold, and serve it with a side salad.
If you like your quiche thick and with extra filling, you can use a deep pie dish. Otherwise, a regular tart tin will do!
If you are using frozen spinach, add them to the skillet the same way we did for the fresh one. However, you might need to cook them for longer to let excess water evaporate.
Store the quiche in the fridge for up to three days.