Guest chef

Karen Burns-Booth

Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.

Honey roast salmon and broccoli crustless quiche

  • Serves 2
  • Total time 35 mins
0.0/5 rating (0 votes)
Honey roast salmon and broccoli crustless quiche
Honey roast salmon and broccoli crustless quiche

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 individual gratin or small pie dishes with the oil.  
  • 2Cook the broccoli in a pan of boiling water for 3 minutes, drain and pat dry with kitchen paper. Divide between the 2 dishes.
  • 3In a jug, whisk together the eggs and lemon juice with some seasoning. Stir in the spring onions, then divide the mixture between the dishes.
  • 4Roughly flake the salmon into chunks and add to the dishes, poking down into the egg mixture. Bake for 25 minutes or until puffed up and set – the egg mixture may still be a little runny in the centre, but it will continue to cook when removed from the oven, so don't overcook it. Serve with a green salad on the side, if you like.
  • Recipe photograph by Dan Jones

You will need

  • ½ tsp vegetable oil, for greasing
  • ½ x 200g pack Tenderstem broccoli, roughly chopped
  • 6 medium eggs
  • juice of 1 lemon
  • 1 x small bunch spring onions, trimmed and chopped
  • 1 x 180g honey roast salmon fillets
  • green salad, to serve

+ Nutritional Information