I decided to try the Crustless spinach and trout quiche which is gluten and wheat free due to having no crust but I also made it dairy free and changed the filling slightly to suit what I had at home, the name of the book I chose first " Home".
My version Crustless Quiche with salmon, broccoli and a crunchy salad
1/4 head of broccoli, roughly chopped and rinsed
1 tin salmon flaked, drained of its brine
few sprigs celery leaves chopped
15ml lemon juice
salt and pepper
sprinkle of paprika
200ml - 220ml almond milk, unsweetened
pinch of salt
2 small tomatoes, cubed
piece of cucumber, cubed
fresh soft herbs (dill, parsley, coriander)
20ml extra virgin olive oil
5ml apple cider vinegar
Heat the oven to 180 degrees Celsius.
filling: microwave the broccoli for 2 minutes covered in a bowl.
mix with the other ingredients. spay 4 holes of a muffin tin and share the mix between the hollows.
Custard: mix together and pour over the filling, bake for 20-25 minutes
Salad: mix together and season.
Pictures and recipe copyright by Tamsyn Wells