Quiche de salmón y brócoli

Ingredientes

• 250 g defrosted frozen broccoli, chopped
• 3 cloves garlic, minced
• 6 large eggs
• 3/4 cup (150g) cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste
• 200 g smoked salmon

Preparación

1. 1

   Preheat the oven to 160°C fan forced/ 350°F and line a springform pan with parchment paper.

2. 2

   In a large bowl, beat the eggs lightly with the cottage cheese, parmesan cheese, garlic dijon mustard, salt and pepper.

3. 3

   Distribute the chopped broccoli evenly in a springform pan and top with sheets of the smoked salmon.

4. 4

   Pour over the egg mixture and gently tap the pan to fill in the gaps. Transfer the crustless quiche to the oven and bake for 30-35 minutes. The quiche will be fully cooked when both edges and surface are lightly brown.

5. 5

   Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.