Smoked salmon & broccoli quiche

EVERYDAY LIGHT

PREP TIME: 5 MINS COOKING TIME: 30-35 MINS CALS PER SERVING: 137

FREEZABLE GLUTEN-FREE THE beautiful, delicate combination of broccoli and smoked salmon works wonderfully in this protein-rich quiche. A touch of seasoning and a generous sprinkle of spring onions adds a depth of flavour that will ensure this is a recipe you’ll make time and time again.

SERVES 6

1 medium head of broccoli, cut into small florets

Low-calorie cooking spray

2 spring onions, trimmed and finely chopped 8 large eggs 2 tbsp quark Sea salt and freshly ground black pepper 4-6 slices of smoked salmon, cut into small pieces PREHEAT oven to 200c/180c fan/gas 6. Steam or boil broccoli florets for 3-4 minutes, then drain and pat dry with paper towel. Set aside to cool. Spray a frying pan with a little low-calorie cooking spray, place over a medium heat, add the spring onions and fry for 2-3 minutes until softened. Beat the eggs with the quark and a pinch of salt and pepper in a medium bowl until smooth with no lumps. Arrange the broccoli, smoked salmon and spring onion in a 20cm (8in) round silicone mould or flan dish, then pour over the egg mix. Bake in the oven for 20-25 minutes or until set and golden on top. Remove from the oven and serve warm or cold.