Dairy Free Salmon and Spinach Quiche

Name: Dairy Free Salmon and Spinach Quiche
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 200 g of Low Fat Shortcrust Pastry; 10 mL of Extra Virgin Olive Oil; 50 g of Onion; 1 Garlic Clove; 260 g of Spinach; 200 g of Fresh Salmon; 4 Medium Eggs; 1 tsp of Lemon Zest; 0.25 tsp of Black Pepper; 0.25 tsp of Cayenne Pepper; 250 mg of Nutmeg; 1 tbsp of Dried Chives; 220 mL of Almond Milk; 12 g of Potato Starch

Dairy-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	19.8g	6.6%
of which Sugars	1.4g	1.5%
Fats	16.1g	24.8%
of which Saturates	4.6g	22.9%
Proteins	15.3g	33.2%
Fibers	2g	8%

Dairy Free Salmon and Spinach Quiche Recipe Preview

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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 butter cream and cheese, making it unsuitable for those with lactose intolerance, or anyone on a diet really...

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 the 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.

As no cream is used, milk is mixed with starch, which helps to thicken the quiche. 100% dairy free deliciousness! To add back creaminess to the recipe, we have added spinach which also brings in lots of fibres.

And of course, salmon! Spinach and salmon go gorgeously together and you get to enjoy all the good omega-3 fats that this King of fish gives us. We used fresh salmon, but if you want to use smoked salmon, reduce the amount by 1/3 as it’s more salty and has a stronger flavour.

If you’d like to discover other healthy recipes like this, make sure you subscribe to our newsletter and you’ll get two recipes a week in your in-box and a free ebook.

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

Low Fat Shortcrust Pastry	200 g
Extra Virgin Olive Oil	10 mL
Onion	50 g
Garlic Clove	1
Spinach	260 g
Fresh Salmon	200 g
Medium Eggs	4
Lemon Zest	1 tsp
Black Pepper	0.25 tsp
Cayenne Pepper	0.25 tsp
Nutmeg	250 mg
Dried Chives	1 tbsp
Almond Milk	220 mL
Potato Starch	12 g

step 1

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, and trim off any excess.

Refrigerate the tin for at least 10 minutes as this will help the crust hold its shape later on when cooking.

step 2

In the meantime, heat the extra virgin olive oil and sizzle chopped onions until golden.

Then, add crushed garlic and spinach.

Cook until the water has evaporated and then cook salmon chunks until lightly pink.

Transfer the cooked ingredients into a clean bowl to cool down.

step 3

In a large mixing bowl, whisk the eggs with lemon zest, black pepper, cayenne pepper, nutmeg, and dried chives.

Combine the almond milk with starch and then add the mix to the beaten eggs. Stir until well incorporated (1).

Add the cooked salmon and spinach into the egg and milk mix and stir well (2).

step 4

Pour the salmon and spinach filling evenly over the crust base.

Bake in the pre-heated oven at 175°C or (350°F) or at 155°C (310°F) for fan oven for 50 minutes.

Make sure the eggs are cooked through and that the quiche isn't wobbly but firm.

Enjoy your delicious salmon and spinach quiche when it's still warm and serve with a green side salad.

Foodacious Tips

If you are using fresh spinach, they can be quite voluminous, so add them to the pan a bit a time. If, instead, you are using frozen spinach make sure they are defrosted thoroughly.
Once cooked, remove the spinach quiche from the base and allow to cool down a bit before serving.
Store the quiche in the fridge for up to three days.