Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Smoked Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups quinoa grain, cooked
- 4 tbsp basil pesto
- 1 cup asiago cheese, grated
- 4 eggs, beaten
- ½ cup milk
- ⅛ tsp salt
- ¼ tsp pepper
- 1 cup alder smoked salmon
- 1 cup plain yogurt
- 2 tbsp lemon curd
- 2 tsp lemon zest
Directions
Cook quinoa according to instructions, add the 4 tbsp of basil pesto into the cooked quinoa, then add ½ cup of the asiago cheese and mix them well.
Press the quinoa mixture into a 9" pie plate, covering the sides and bottom of pan to create a "crust" place the crust into a 400°F oven for 15 minutes to set.
Remove from oven and set aside.
In a medium bowl add the 4 eggs, ½ cup of milk, the ⅛ tsp of salt and ¼ tsp of pepper.
Beat well.
Add the one cup of smoked salmon and using a spatula, fold in carefully.
Pour mixture into the prepared "crust" and place in the 400 degree oven for 40 minutes.
At that time add the remaining ½ cup of asiago cheese to the top and return to oven for 20 minutes.
In a small bowl add the 1 cup of plain yogurt, 2 tbsp of lemon curd and 2 tsp of lemon zest.
Mix well and refrigerate until quiche has finished baking.
Allow quiche to sit for 5-7 minutes before serving.
Alongside or on top of the quiche place the lemon yogurt sauce and serve!
Category:Salmon Recipes