Gluten-free salmon and broccoli quiche

A vibrant and healthy Spring recipe that is sure to satisfy your seasonal tastebuds!

Jam-packed with omega-3 fatty acids and antioxidants, including lutein and zeaxanthin, this tasty meal can support both eye health and overall wellbeing. Quiche is delicious when served straight from the oven. However, for a cool option on a warm day, serve it straight from your fridge.

This recipe has been reproduced with kind permission from Macular Disease Foundation Australia’s Macula Menu E-cookbook 2022.

Ingredients

Almond meal crust

• 500 g almond meal
• 3 garlic cloves, crushed
• 2 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 160 mL olive oil
• 2 tbsp water

For the filling

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 250 g hot smoked salmon, flaked
• 150 g broccoli
• 150 g asparagus
• 6 eggs
• 100 mL milk
• 1 tbsp fresh dill
• Salt and pepper, to taste
• 150 g frozen peas, defrosted
• 3 spring onions, roughly chopped

Method

Step 1: Preheat your oven to 200 ̊C. Grease a large tart dish with oil.

Step 2: In a large mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Add the olive oil and water, and stir until a dough is formed.

Step 3: Press dough evenly into the tart dish. Place in oven and blind bake for 20 minutes, until the crust is firm and golden brown. Remove from the oven and set aside. Leave the oven on.

Step 4: Over a saucepan of boiling water, steam the broccoli and asparagus for 5 minutes. Set aside to cool down.

Step 5: In a large mixing bowl, whisk together the eggs, milk, salt and pepper.

Step 6: In the baked pastry case, scatter across the hot smoked salmon, broccoli, peas, spring onions and dill.

Step 7: Pour the egg mixture over the filling. Place in the oven and bake for 35 minutes, or until cooked through.

Step 8: Leave to cool for a few minutes, then cut into 4–6 slices.

A healthy diet helps your eyes – read more about eating for good eye health.