Traditionally a quiche has a flaky crust made from flour and fat, rolled out, lining a pan. Here cooked quinoa gives us a gluten free, high protein crust that pairs beautifully with the rich in omega-3, smoked salmon.
50 gm/ 1/3 cup Quinoa, cooked
60 gm / 2 tbsp Crystal margarine, melted
2 Egg whites
Pinch Black pepper
10 g / 2 tbsp Capers, chopped
10 g / 2 tbsp Dill, chopped
225 g / 10-15 slices Smoked salmon
60 ml / 1/4 cup Milk
1 gm / 1/2 tsp Salt
100 g / 1/2 cup Sour cream to garnish
- Prepare the quinoa as directed by the package. Drain and allow it to cool.
- Pre-heat your oven to 350°F(180°C)
- While the quinoa is cooling begin making the filling. Into a mixing bowl crack open the eggs, and whisk together with the capers, dill, milk and salt. Cover with plastic wrap and set aside.
- Into a separate bowl stir together the cooled quinoa, melted Crystal margarine, pepper and egg whites. The mixture will be sticky.
- Line the bottom of a pie plate with a circle of parchment, and brush the sides with Crystal margarine. Pour the quinoa mixture into the lined pie plate. Begin pressing the quinoa mixture into the sides and bottom creating an even layer covering as much of the pie plate as possible.
- Distribute the smoked salmon evenly around the dish and pour the filling into the quinoa crust.
- Place the quiche into the oven and let it bake for 20-30 minutes until the centre has a firm jiggle and the surface is golden.
- If the quiche is getting too dark too fast, turn your temperature down by 25 degrees.
- Once golden and firm, remove the quiche from the oven and allow it to rest for 5 minutes before serving, as it will be very hot.
- Serve topped with a little sour cream and fresh dill
- Quiche doesn’t have to be eaten all at once, re-warm a slice in an oven or toaster oven around 325 F. This will allow the crust to regain a crispy texture while maintaining the flavour of the quiche.