My version Crustless Quiche, salmon, broccoli and a crunchy salad

The other day I entered a competition on Instagram through one of our local foodies, Sarah Graham, and I won! Sarah asked what our favorite ingredient to take on a safari would be and my answer was "lemons" they tenderise, flavour, add freshness, can be used as a marinade and a decoration for the table. My prize was 3 of Sarah's books all signed, her books are filled with quick and easy recipes, just what I needed on this off day with limited stock in the kitchen.

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

Makes 4

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

Custard:

3 eggs

200ml - 220ml almond milk, unsweetened

pinch of salt

Salad:

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