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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  • 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). 


  1. Preheat oven to 180 degrees.
  2. 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). 
  3. 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.
  4. 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. 
  5. Bake for 40-45 minutes until golden. 
  6. 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. 

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