The easiest and most delicious quiche base I have ever made – and then it is healthy. So is the salmon and broccoli filling as well as the crisp raw vegetable salad served on the side. The complete meal that your body will love you for.
Broccoli and salmon quiche with raw vegetable salad
Serves 4
Pastry:
1 tin boiled chickpeas
100ml oats
50ml olive oil
½ tsp salt
Filling:
6 eggs
250ml soy cream
1 big head of broccoli, including stem cut into small pieces or chopped (thawed from the freezer is fine too)
1 large packet of smoked salmon cut into bite-size pieces
1 tsp thyme
Salt and pepper
Raw vegetable salad:
1 medium-sized beetroot
3 medium-sized carrots
3 large handfuls of chopped pointed cabbage
1 grated apple
100ml pomegranate seeds
Dressing:
50ml olive oil
Juice of half a lemon
½ tsp grated ginger
½ tsp honey
1 small garlic clove
Salt and pepper
Combine all ingredients for the pastry in a food processor and blend until the mix has a smooth texture. in a greased quiche dish or tart tin
and prick the pastry with a fork. Blind bake for about 15 minutes at 170 degrees.
Meanwhile, cut the broccoli into small pieces. Whisk together egg, soy cream, thyme, salt and pepper.
Put the broccoli and salmon in the pastry case and pour over the egg mixture.
Bake the quiche until it is golden and the egg mixture is firm – usually about 30 minutes at 170 degrees.
