{"id":3818,"date":"2012-02-20T13:54:41","date_gmt":"2012-02-20T17:54:41","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=3818"},"modified":"2024-04-02T07:44:56","modified_gmt":"2024-04-02T12:44:56","slug":"salmon-and-broccoli-quiche","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/salmon-and-broccoli-quiche","title":{"rendered":"Salmon and Broccoli Quiche"},"content":{"rendered":"\n

Salmon and Broccoli Quiche - for when you fancy a delicious quiche with a crust!!<\/em><\/p>\n\n\n\n

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Slimming crustless quiches are a popular choice on members menus, simple to make and perfectly filling with lots of protein and delicious fillings.<\/p>\n\n\n\n

Most use a mixture of fat free cottage cheese and eggs or some go down the frittata route and just use eggs. Neither is right or wrong, it all comes down to what you prefer.<\/p>\n\n\n\n

I tend to use a mixture of blended fat free cottage cheese and eggs, as for me it is what yields the best resemblance to an actual quiche.<\/p>\n\n\n\n

As for filling, the possibilities are endless. Don't forget to add some veg too, vegetables are what are going to help to keep you satiated and best of all boost your weight loss.<\/p>\n\n\n\n

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If you struggle to understand how vegetables work on the Slimming program, check out my really useful post on The Benefits of Vegetables<\/a>.<\/strong><\/span><\/p>\n\n\n\n

I make quiches like this Salmon and Broccoli Quiche quite often, as they are perfect eaten hot or cold, so great for lunch with a salad, or with some more substantial sides as a main course. In the summer they are also perfect for picnics and barbecues for some a little different alongside all that yummy lean grilled meats, grilled corn and salads etc.<\/p>\n\n\n\n

However occasionally I really miss the crust on a quiche. I have done the whole hash brown crust like on this Spiralled Zucchini Quiche<\/a><\/strong><\/span> and this Chicken and Spinach Quiche<\/a><\/strong><\/span> and that works really well. But with some sweet potato to use up, I decided to try something a little different.<\/p>\n\n\n\n

Cooking the sweet potato, mashing and adding a little bit of flour creates an awesome crust for a quiche. It's not going to be super crispy all over like you would expect with a pastry base, but it makes a great alternative and is super tasty soon.<\/p>\n\n\n\n

This is not a tweak if enjoyed as a meal, it is no different to adding some sweet potato into your quiche, so you are restricted at how much you are going to have anyway.<\/p>\n\n\n\n

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Of course this Salmon and Broccoli Quiche is absolutely delicious without the sweet potato crust too, if you want do the usual crustless quiche.<\/p>\n\n\n\n

I recommend using fresh salmon if you can, it tastes far superior, by all means use canned salmon if you prefer, but the taste really will not compare. Also if using canned salmon make sure you drain it of all liquid and blot it with some kitchen paper. If it is too wet it will prevent the mixture of the quiche from setting fully.<\/p>\n\n\n\n

Again if using frozen broccoli, defrost and do the same, any time you make a quiche, you have to watch you are not causing too much liquid being released into the mixture, as it can stop it from cooking properly.<\/p>\n\n\n\n

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Once cooked this Salmon and Broccoli Quiche will keep for about 5-7 days in the fridge, so handy to have. I really recommend make some sort of quiche like this weekly, as it is great for emergencies.<\/p>\n\n\n\n

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Looking for some other quiche recipes to enjoy? Check out these recipes:<\/strong><\/span><\/p>\n\n\n\n