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
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.
Discover more healthy recipes at www.taste.com.au/healthy