Healthy Crustless Smoked Salmon Vegetable Quiche Recipe
I like to serve this at dinner time for a light meal. It is also delicious the next day for lunch. I use mostly frozen vegetables for this quiche; it make the whole thing come together really quickly.
Ingredients
- 1-2 tsp. olive oil
- 1 leek, whites and light green part only, thinly
- sliced
- 2 cloves garlic, minced
- Zest of one lemon
- About 3 ounces or 90 grams defrosted and
- excess liquid squeezed out frozen spinach
- (measure about 2 cups frozen spinach,
- defrost it, squeeze the excess liquid from it, it
- will measure about 90 grams)
- 6 frozen artichoke hearts, defrosted and
- sliced
- 1 cup shelled frozen fava beans or edamame
- beans
- 8 large eggs
- ½ cup Skyr Islandic Yoghurt (0%), plus more
- for serving
- About 5-6 ounces (150 grams) smoked
- salmon fillet (you can use sliced smoked
- salmon but I like to buy the whole fillet and
- flake it myself)
- 2-3 tbsp. chopped dill
- 2-3 tbsp. minced chives
Instructions
- 1
Preheat the oven to 350˚F. Grease an 8-inch or 200cm round spring-form pan and line it with parchment paper.
- 2
Heat a large fry pan over medium heat, add the oil. Sauté the leeks for 2-3 minutes, add the garlic and sauté for 30 seconds or so. Add the lemon zest, spinach, artichoke hearts and beans. Sauté until the excess liquid evaporates. Turn the heat off and let cool.
- 3
In a large bowl, beat the eggs together with the yoghurt. Gently fold in the flaked salmon, dill and chives.
- 4
Distribute the vegetable mixture on the bottom of the pan. Pour the egg mixture over top.
- 5
Bake for 45 minutes or until golden and puffed. Let cool for 5-10 minutes before removing the outer ring from the springform.
- 6
Serve with additional yoghurt dolloped on the top. Serves 6 for dinner
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Healthy Crustless Smoked Salmon Vegetable Quiche?
This Healthy Crustless Smoked Salmon Vegetable Quiche recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 23 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this healthy crustless smoked salmon vegetable quiche ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.