Brunch

Crispy Quiche with Salmon and Spinach is for Lunch.

Crispy Quiche with Salmon and Spinach takes 30 minutes to prepare.

Crispy Quiche with Salmon and Spinach takes 30 minutes to cook.

Crispy Quiche with Salmon and Spinach makes 4 servings.

The ingredients for Crispy Quiche with Salmon and Spinach are:

For Base:
50g Red Lentils
8 Nairn's Cheese Oatcakes, finely crumbled
25g Sesame Seeds
1 medium egg + 1 medium egg yolk
For Filling:
1tbs olive oil
1 medium onion
2 salmon fillets (cooked)
handful baby spinach (blanched is better, but can use raw)
2 medium eggs, beaten
200ml low fat natural yoghurt
50g strong cheese (Roquefort or Chevre) crumbled

Here is how you make Crispy Quiche with Salmon and Spinach:

Preheat oven to 190oC/375oF/Gas 5Rinse 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 panStir 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: 4Recipe submitted by SparkPeople user GSECKERSON.

The nutritional information for Crispy Quiche with Salmon and Spinach is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Crispy Quiche with Salmon and Spinach is Low Fat