Crispy Quiche with Salmon & Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For Base:50g Red Lentils8 Nairn's Cheese Oatcakes, finely crumbled25g Sesame Seeds1 medium egg + 1 medium egg yolkFor Filling:1tbs olive oil1 medium onion2 salmon fillets (cooked)handful baby spinach (blanched is better, but can use raw)2 medium eggs, beaten200ml low fat natural yoghurt50g strong cheese (Roquefort or Chevre) crumbled
Preheat oven to 190oC/375oF/Gas 5
Rinse lentils, place in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Drain and return to pan
Stir in oatcakes, sesame seeds and ground pepper to tase. Beat the eggs and egg yolk together and bind with mixture. When cool, with a fork press into base & sides of a 20cm/8in loose bottomed spring form tin & bake for 10 mins.
Heat oil in a non stick frying pan and sautee onion. Place in the base of the quiche with spinach.
Beat the eggs, yoghurt and black pepper together and pour over filling. Sprinkle with the cheese and bake for 25-30 minutes or until filling is set. Sprink with fresh basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user GSECKERSON.
Rinse lentils, place in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Drain and return to pan
Stir in oatcakes, sesame seeds and ground pepper to tase. Beat the eggs and egg yolk together and bind with mixture. When cool, with a fork press into base & sides of a 20cm/8in loose bottomed spring form tin & bake for 10 mins.
Heat oil in a non stick frying pan and sautee onion. Place in the base of the quiche with spinach.
Beat the eggs, yoghurt and black pepper together and pour over filling. Sprinkle with the cheese and bake for 25-30 minutes or until filling is set. Sprink with fresh basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user GSECKERSON.
Nutritional Info Amount Per Serving
- Calories: 460.0
- Total Fat: 28.4 g
- Cholesterol: 228.9 mg
- Sodium: 380.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.1 g
- Protein: 30.8 g
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