I love a good quiche but at this point before my wedding I am being somewhat pastry avoidant, so I’ve made a crustless alternative for my slimming days! What I have not scrimped on are the fillings; this is a salmon lovers dream, packed with Scottish hot smoked salmon, fine stem asparagus and spinach. I've tried to keep this as light as possible and have swapped some of the creme fraiche for natural yogurt, this keeps the calories down but keeps the creamy flavour. This is a quick and easy meal which can be enjoyed hot, straight out of the oven or cold from the fridge.
150g hot smoked salmon, flaked
100g fine stem asparagus, roughly chopped (leaving 8 spears for decoration)
100ml creme fraiche
100ml natural yogurt
20g chives, chopped
Salt & pepper
Preheat the oven to 160C fan.
Grease the inside of a 25cm quiche tin.
Wilt the spinach in a pan with a little boiling water. Refresh with cold water and drain thoroughly, roughly chop.
Whisk together the eggs, creme fraiche and natural yogurt, season generously. Add the flaked salmon, chopped asparagus, spinach and most of the chives, keep some back for the garnish. Gently stir.
Pour the mixture straight into the tin. Lay the asparagus across the top of the mixture, pressing down lightly.
Pop the tin in the oven and bake for 30-40 minutes, until the centre is set and the top is golden. Serve immediately with a sprinkling of fresh chives and a big salad.