We’re already more than half way through the school holidays; where on earth did those 3 1/2 weeks go? I seem to have been busy doing not an awful lot although we have had some good days out and managed to see lots of friends. I always have a list of ‘summer holiday’ jobs – you know the sort of jobs that you really don’t want to do so you tell yourself you’ll do them when there’s more time in the holidays. I’ve managed one so far, a huge clear out in my 6 year old sons bedroom, but there are plenty more left. I’m sure I’ll get around to them eventually.
I’ve been eating a lot of socca pizza for lunch recently so today it was time for a change. It’s so easy to get into a routine of eating the same foods, especially when it’s a dish that you really enjoy but we should all be aiming to get our nutrients from as many different food sources as possible. The nice thing about this quiche is that I can quickly warm it up in the morning and it will make a great breakfast – I’ve been eating quinoa porridge for breakfast a lot – I need a change from that too!
This quiche is incredibly quick and simple, plus it’s gluten and dairy free. I used a lightly smoked salmon fillet as I like large flaky fish pieces in my quiche but you can use smoked salmon if you prefer. And watercress is a real superfood. It’s packed with calcium, magnesium, vitamin C and iron and is also a good source of cancer fighting phytochemicals.
- 120g (1 medium) lightly smoked salmon fillet - cooked and flaked into bite sized pieces
- 40g (1.5 tightly packed cups) watercress - tough stems removed, roughly chopped
- 4 spring onions (scallions) roughly chopped
- 4 large eggs
- 125ml (1/2 cup) non-dairy milk (I used oat milk)
- 1 tsp dried dill
- 1 tbsp olive oil
- Salt & pepper to taste
- Pre-heat your oven to 180 C (350 F).
- In an 8" skillet (grill pan) heat the olive oil and gently saute the spring onions until they have softened (about 3-4 mins). Remove from the heat.
- In a medium bowl whisk together the eggs and milk.
- Add the watercress, spring onions, dill, salt & pepper to the egg & milk mixture and stir well.
- Gently stir in the flaked salmon taking care not to break the pieces too much.
- Brush a little extra olive oil around the sides of the skillet and pour in the quiche mixture.
- Bake for 30-35 minutes or until the quiche is set with a slight wobble in the middle.
- Allow to cool slightly and serve warm or at room temperature.
- Store in an airtight container in the fridge for 2-3 days.