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16.9.2017

Salmon Broccoli Crust Quiche

 When it comes to eating healthily, quiche is unlikely to be found at the top of anyone’s food list, and in all honesty, as much I enjoyed it on picnics as a child, it’s not really been something that I give any thought to. Don’t get me wrong, I’ll take a slice at a buffet every now and again, but as I generally avoid wheat and dairy (well, cow’s milk mainly) – it has pretty much fallen off of my radar.

So why have I now decided to create a paleo version of this food?

Well, I’m a huge fan of cauliflower pizza crusts, and after discovering that the supermarket was selling broccoli “rice”, I decided to try it out as an alternative. It worked out well for a pizza base, and as I tested it out in a shallow pie tin, it got me wondering whether it might hold up for a quiche crust. With some special offer organic smoked salmon in the fridge, I had to give it a go!

So here it is….

Salmon Broccoli Crust Quiche

(Serves 4)



Ingredients:

For the crust:

• 2 cups broccoli “rice” (see note)
• 1 cup ground almonds
• 1 tsp garlic powder
• 1 pinch black pepper
• 1 large pinch dried dill
• 2 eggs

To make the broccoli “rice” simply place some broccoli florets into a food processor and pulse until it becomes fine grains.
For the filling:

• 1 tbsp extra virgin olive oil
• 4 eggs (beaten)
• 2 tbsp unsweetened almond milk (or other dairy free variety)
• 1 tbsp Dijon mustard
• 1 pinch black pepper
• 100g smoked salmon (chopped or flaked)
• 1 tbsp fresh dill (chopped)
• ½ leek (chopped)
• 1 courgette (chopped)


To make:

• Preheat the oven to 220C (200C if fan assisted)
• Line a pie tin (approx. 20cm diameter) with baking parchment.
• To make the crust, mix the crust ingredients in a large bowl. Spread the crust over the base of the lined tin, allowing some to come up the sides. (You may want to finish this off using your fingers to push the crust further into the edges)
• Bake the crust in the oven for 15 minutes and then remove.
• Meanwhile heat the oil in a frying pan and fry the leek and courgette for a few minutes until soft. Transfer to the crust.
• Mix the almond milk, mustard and pepper into the eggs. Add the salmon and dill.
• Pour the egg and salmon mixture into the crust and return to the oven.
• Bake for 20 minutes until set.
• Allow to cool slightly before carefully removing the quiche, using the parchment.
• Cut into quarters and enjoy!

Once cooled this can be frozen in individual portions for future lunches.

Nutritional info per serving: 1614kJ/389kcals, 26.8g fat/4.4g saturated fat, 4.7g carbs/2.9g sugars, 6.1g fibre, 25.2g protein, 1.5g salt






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