Smoked Salmon and Veggie Quiche
With low carb recipes like this, you can vary the amounts / types of the low carb veggies you use. I used baby spinach and zucchini because broccoli and bunches of spinach were super expensive at the time. Likewise, if you don’t like mushrooms, leave them out. Use different herbs if you want too. If you haven’t got smoked salmon or prefer to use bacon or ham, that’s fine too. If you want to get more flavour from the zucchini, you could cook them with the onion in butter first, adding crushed garlic too.
- About 2/3 bag baby spinach (a whole bag is 120g)
- 2 medium zucchini, sliced
- 1 small red onion, diced
- 180g button mushrooms, sliced
- 200g smoked salmon slices, cut into bite sized pieces
- 8 large eggs
- 1 cup cream
- 1 tsp dried dill (optional)
- Salt and ground black pepper
- 120g grated tasty cheese (or Parmesan)
In a large rectangular baking dish which has been coated with baking spray, layer the veggies and top with the smoked salmon.
Beat the eggs with the cream and seasoning and pour over the salmon and veggies. Press the veggie mix down so the egg mixture covers it mostly. Top with the grated cheese.
Bake at 180 degrees for about 45 minutes, or until the cheese is melted and golden and the ‘custard’ is set. It might take longer, depending on the size of your dish.