Monday, 18 June 2012

Smoked Salmon and Broccoli Souffléd Quiche

Preparation time 15 minutes
Cooking time 1 hour
Serves 2-4
Total price £2

This is what it cost me, based on purchasing ingredients at the lowest price I could find.  This includes supermarket offers on produce and branded items as well as supermarket value-priced brands.
Here's a innovative way to use cheap salmon trimmings and get more omega 3 into your diet.   It isn't really a soufflé, because it's pie-shaped like a quiche.  It's not really a quiche because it doesn't have a pastry crust.   If you cut it into four pieces, one makes a light breakfast and two make a filling lunch (for me anyway).  In addition to containing about 2.2 grams of omega 3, this savoury dish is packed full of protein, vitamins and minerals. 

  • 120 grams smoked salmon trimmings
  • 100 grams (1/2 pack) cream cheese
  • 4 medium broccoli florets, cooked and chopped
  • 4 medium or 3 large eggs

Preheat the oven to 190 C.  Butter an 18cm diameter, 4 cm deep cake tin or pie dish. (There's no need to grease  flexible silicon bakeware.)  Separate the eggs into two large mixing bowls.
Beat the egg whites until stiff.  Whisk together the egg yolks and cream cheese.  (An electric hand mixer works best for both these tasks.)  Stir the broccoli and salmon into the egg yolks. 

Gently fold the egg whites into the yolk mixture to create a light, fluffy batter.  Transfer to baking dish.

Bake for around 45 minutes or until the top is browned and a knife stuck into the center comes out clean.  Allow to rest for 15 minutes before cutting to serve.

  • This is also good made with spinich instead of broccoli
  • If you use fresh salmon trimmings instead of smoked, you may want to add seasoning for flavor.

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