Page 23 - Little Cook CookBook Interactive eBook

SALMON & BROCCOLINI QUICHE SERVING: 4
WANT TO FIND OUT MORE ABOUT SALMON? CLICK HERE! PREPARATION: 20 minutes
COOKING: 35-40 minutes
♥ 1 tsp Olive Oil
♥ 1 Leek, thinly sliced
♥ 2 Garlic cloves, crushed ♥ 2 tsp finely grated Lemon
jjjjrind, plus extra to serve ♥ 100g Baby Spinach
♥ 1 bunch Broccolini,
jjjjjhalved
♥ 1 cup Frozen Shelled
kkEdamame
♥ 8 Eggs
♥ 1/2 cup Natural Yoghurt,
jjjjjplus extra to serve
♥ 1 tbsp chopped fresh Dill,
jjjjjplus extra to serve ♥ 150g hot Smoked
jjjjSalmon fillet, skin jjjjremoved, flaked
METHOD
1. Preheat oven to 180C.
2. Lightly grease and line the base and side of a
jjjjspring-form pan with baking paper.
3. Heat oil in a large non-stick frying pan over
jjjjmedium heat.
4. Cook leek for 5 minutes or until softened.
5. Add garlic and rind. Cook for 1 minute then stir. 6. Add spinach, cook until just wilted.
7. Cook broccolini and edamame in a saucepan of
jjjboiling water for 3 minutes or until just tender.
jjjRun under cold water. Drain.
8. Whisk eggs and yoghurt together in a large bowl. 9. Stir through dill and salmon.
10. Scatter the leek mixture, broccolini and
jjjjjjedamame over base of prepared pan.
11. Pour over egg mixture and evenly arrange
jjjjjvegetables.
12. Bake for 35-40 minutes or until golden and
jjjjjjpuffed.
13. Set aside for 5 minutes to cool.
14. Serve topped with the extra yoghurt, zest and
jjjjjjdill.
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INGREDIENTS