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Salmon and Spinach Quiche (Low GI, BP)

Quiche
Course: Main course
Preparation time: 0 minutes

Instructions

  • 1.   Preheat to 200°C (400°F).

    Make the shortcrust pastry and roll it out on parchment paper.
  • 2.   Cook the spinach with the shallot in an oiled pan.
  • 3.   Add the diced salmon.
  • 4.   In a bowl, beat the eggs with the plant-based cream and Greek yogurt. Add the salmon and spinach. Season with salt and pepper.
  • 5.   Pour the mixture onto the pastry and bake for 25 minutes at 200°C (400°F).

Ingredients for servings

  • 320 g of salmon
  • 350 g of spinach
  • 1 shallot
  • 3 eggs
  • 20 cl of soy cream
  • 120 g of cottage cheese
  • 70 g of grated Gruyère cheese
  • 65 g of olive oil
  • 220 g of whole wheat flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of thyme

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.