Honey roast salmon and broccoli crustless quiche
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Honey roast salmon and broccoli crustless quiche
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
453Kcal
Fat
29gr
Saturates
7gr
Carbs
4gr
Sugars
3gr
Fibre
3gr
Protein
44gr
Salt
0.8gr
Karen Burns-Booth
Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes
Karen Burns-Booth
Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes
Ingredients
- ½ tsp vegetable oil, for greasing
- ½ x 200g pack Tenderstem broccoli, roughly chopped
- 6 medium eggs
- juice of 1 lemon
- 1 x small bunch spring onions, trimmed and chopped
- 1 x 180g honey roast salmon fillets
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 individual gratin or small pie dishes with the oil.
- Cook the broccoli in a pan of boiling water for 3 minutes, drain and pat dry with kitchen paper. Divide between the 2 dishes.
- In a jug, whisk together the eggs and lemon juice with some seasoning. Stir in the spring onions, then divide the mixture between the dishes.
- Roughly flake the salmon into chunks and add to the dishes, poking down into the egg mixture. Bake for 25 minutes or until puffed up and set – the egg mixture may still be a little runny in the centre, but it will continue to cook when removed from the oven, so don't overcook it. Serve with a green salad on the side, if you like.
