Healthy quiche

We’ve given the classic quiche a healthy makeover by swapping sour cream for high-protein yoghurt and adding nutrient-rich salmon. It’s perfect for a healthy lunch, dinner or when you’re entertaining.


  • 1 teaspoon olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon zest, plus extra sliced zest to serve
  • 100g baby spinach leaves
  • 1 bunch broccolini, stems halved
  • 150g (1 cup) shelled edamame
  • 8 eggs
  • 130g (1/2 cup) high protein natural yoghurt, plus 2 tablespoons extra to serve
  • 2 tablespoons chopped fresh dill, plus extra sprigs to serve
  • 150g pepper hot smoked salmon fillet, skin removed, flaked


  • Step 1 Preheat oven to 180C /160C fan forced. Lightly grease and line the base and sides of a 20cm round spring form baking tin with baking paper.
  • Step 2 Heat the oil in a large non-stick frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and zest and cook, stirring, for 1 minute or until fragrant. Add spinach and cook until just wilted.
  • Step 3 Meanwhile, steam, boil or microwave broccolini and edamame until just tender. Refresh under cold running water. Drain.
  • Step 4 Whisk eggs and yoghurt together in a large bowl. Stir through dill and salmon.
  • Step 5 Scatter edamame, broccolini and spinach mixture over base of prepared tin. Pour over egg mixture and evenly arrange vegetables. Bake in preheated oven for 40-45 minutes or until golden and puffed. Set aside to cool for 5 minutes. Serve topped with dollops of extra yoghurt, extra lemon and dill sprigs.


  • 1283 kjENERGY
  • 16gFAT TOTAL
  • 6gFIBRE
  • 30gPROTEIN
  • 439mgSODIUM