Crustless salmon quiche recipe ingredients
- 400g broccoli florets (fresh or frozen)
- 400g smoked salmon
- 3ml cream or soy cream
- 50g grated Emmental cheese
- 3 eggs
- 1 extra yolk
- 1 tbsp dill
- salt and pepper
- cayenne pepper
- nutmeg
Preparation
1.Break the broccoli into florets, cut the salmon into fine strips, and chop the dill.
2. Preheat the oven to 180 °C.
Method
- Cook the broccoli in lightly salted water, pour into a sieve and rinse immediately in cold running water to preserve its dark green colour. Drain well.
- Mix the cream, eggs and herbs, spices and seasoning.
- Finely chop the broccoli florets.
- Grease or line a baking mould.
- Spread the broccoli on the bottom of the tin with a layer of salmon strips on the top.
- Fill the moulds three-quarters with the cream mixture.
- Sprinkle with grated cheese.
- Bake for 25 minutes at 180°C.
- Leave the quiche on a cooling rack. Once cool, take the moulds away and put on a plate.
Taste tip
- For alternative flavours, use ham or leek instead of salmon.
- The quiche can be eaten both warm and cold.
Chewing and swallowing
Level 6: use quiche as prepared.
Level 5: crush or mix the broccoli and mix half of the cream mixture, fill the moulds halfway and bake for 10 minutes at 180 °C. Crush or mix the salmon with the remaining part of the mixture and pour over the half-baked broccoli quiche, sprinkle with cheese and bake for another 15 minutes at 180 °C.
Nutritional information
Nutrition per 100g
Energy …………………………………………………………. 172kcal/ 719kJ
Proteins………………………………………………………………………………. 10.9g
Total fat……………………………………………………………………………….. 13.6g
Saturated fat …………………………………………………………………. 7.1g
Monounsaturated fat …………………………………………….. 4.0g
Polyunsaturated fat………………………………………………… 1.5g
Cholesterol ………………………………………………………………….. 98mg
Carbohydrates…………………………………………………………………….. 1.4g
Sugars …………………………………………………………………………….. 1.3g
Fibres………………………………………………………………………………………. 0.9g
Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.
