This super-lean, reduced carb quiche makes a lovely light lunch, packed with essential nutrients (and it tastes good too!).
Serves 6
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
250g broccoli
100g fresh spinach leaves
8 eggs, beaten
100ml milk
150g fat-free quark
salt and pepper
2 skinless hot-smoked trout fillets
a small bunch of chives, snipped
Method
Preheat the oven to 180C.
Bring a pot of lightly salted water to the boil. Blanch the broccoli for 2 minutes, drain, rinse with cold water and set aside on kitchen paper to dry a little.
Wilt the spinach by putting it into a strainer or colander and slowly pouring a kettleful of hot water over it.
Scatter the spinach into the bottom of a baking dish. Roughly chop the broccoli and add it to the baking dish.
Beat the eggs, milk and quark together and season with a little salt and pepper. Flake the salmon into the mixture.
Pour the egg mix over the broccoli and spinach. Sprinkle the chives over the top.
Bake for 30-35 minutes, until the quiche is barely wobbling in the centre.
Serve while warm.
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