The classic quiche with a healthy makeover


  • 1 teaspoon olive oil

  • 1 leek, thinly sliced

  • 2 garlic cloves, crushed

  • 2 teaspoons finely grated lemon zest, plus extra sliced zest to serve

  • 100g baby spinach leaves

  • 1 bunch broccolini, stems halved

  • 150g (1 cup) shelled edamame

  • 8 eggs

  • 130g (1/2 cup) high protein natural yoghurt, plus 2 tablespoons extra to serve

  • 2 tablespoons chopped fresh dill, plus extra sprigs to serve

  • 150g pepper hot smoked salmon fillet, skin removed, flaked


  • Step 1 Preheat oven to 180C /160C fan forced. Lightly grease and line the base and sides of a 20cm round spring form baking tin with baking paper. Step 2 Heat the oil in a large non-stick frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and zest and cook, stirring, for 1 minute or until fragrant. Add spinach and cook until just wilted.

  • Step 3 Meanwhile, steam, boil or microwave broccolini and edamame until just tender. Refresh under cold running water. Drain.

  • Step 4 Whisk eggs and yoghurt together in a large bowl. Stir through dill and salmon.

  • Step 5 Scatter edamame, broccolini and spinach mixture over base of prepared tin. Pour over egg mixture and evenly arrange vegetables. Bake in preheated oven for 40-45 minutes or until golden and puffed. Set aside to cool for 5 minutes. Serve topped with dollops of extra yoghurt, extra lemon and dill sprigs.

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