This salmon quiche recipe can be made gluten free or as a frittata, or even as mini muffins for the lunch box. Can be frozen for up to 2 months but best just scoffed with a side of lovely greens. Perfect for a lunch buffet or picnic date.
Jaq uses be. Health Pure Collagen for additional protein and gut health in another of her healthy recipes.
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Ingredients
- 1 Tin skinless & boneless salmon
- 1 Small onion diced and sauteed
- 1 Large zucchini grated
- 1/2 cup Grated tasty cheese (can use lactose free cheese)
- 5 Organic eggs, whisked
- 1/2 Cup extra virgin olive oil
- 3/4 Cup SR gluten free flour
- 1 Tbs dried dill
- 40gm be. Health Pure Unflavoured Collagen
- 2 Sheets gluten free puff pastry thawed
- Smoked salmon & goats cheese (optional, see method below).
Method
- Preheat oven to 180 degrees.
- In a greased quiche tin or baking dish, form the the pastry to cover the bottom and the sides (leave this out if baking the frittata version).
- In a large bowl combine be. Unflavoured Collagen, flour, dill, zucchini, cooked onion, salmon, cheese, olive oil and eggs and stir slowly to properly incorporate all the ingredients.
- Pour the wet mixture into the prepared quiche dish. For an added flourish, add smoked salmon and small mounds of goats cheese to the top before placing in the oven.
- Bake for 40-45 minutes until golden.
- Allow to cool for 5 minutes before serving. Can also be served cold. Add a side of beetroot or tomato relish to bring out the wholesome flavour.
