The year is officially 2024. That means that those “eating clean” New Year resolutions have already begun. Many Aussies, including us, are on the lookout for delicious and healthier recipes for the New Year. We have good news for you: One of Australia’s favorite quiches will kick-start your healthy eating journey. This dish is packed with healthy ingredients like edamame and broccolini.
Salmon is a great source of omega-3 fatty acids and protein. This crustless quiche is high in fiber and omega-3 fatty acids (thanks to salmon! It also looks amazing on the table for a party!
1 tsp olive oil
One thinly sliced leek
2 crushed garlic cloves
Serve with 2 tsp of finely grated Lemon Zest plus additional sliced zest
100g baby spinach leaves
One bunch of broccolini stems halved
Shelled Edamame 150g (1 cup).
Natural yogurt high in protein, 130g (1/2 cup), plus two tablespoons extra.
2 tbsp fresh dill chopped, plus additional sprigs for serving
150g pepper hot smoked salmon fillet, skin removed, flaked
Step 1. Preheat oven to 180C/160C fan force. Bake a 20cm springform baking pan with baking paper. Lightly grease the base and sides.
Step 1: In a large, non-stick pan, heat the oil over medium heat. Stirring constantly, cook leek for 5 minutes or until softened. Stirring constantly, add the garlic and zest, and cook for one minute until fragrant. Add spinach to the pan and cook for a few minutes until it is wilted.
Step 4: Meanwhile, steam, boil, or microwave broccolini and edamame until just tender. Under cold running water, refresh. Drain.
Step 5: In a large bowl, whisk together the eggs and yogurt. Mix in dill, salmon, and yogurt.
Step 5 Spread the edamame mixture, broccolini, and spinach over the base of your prepared tin. Pour the egg mixture over and arrange the vegetables evenly. Bake in a preheated oven for 0-45 minutes or until golden. Allow to cool in the refrigerator for 5 minutes. Top with extra yogurt and lemon, as well as dill sprigs.