Salmon and spinach filo cottage cheese quiche
- Emily English
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.5 out of 5.4 ratingsRate
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Blending the cottage cheese to form a creamy custard base is the secret here, as well as using light filo layered with olive oil
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Try Emily's salmon and spinach filo cottage cheese quiche, then discover cheese and onion quiche, asparagus quiche with capers, bacon, cheddar and leek quiche or ‘eat your greens’ quiche Lorraine.
Quiche is a classic lunchtime staple, and I wanted to give it my signature twist and transform the standard recipe into one full of protein, healthy fats and balanced nutrition. I like to bake this in a deep cake tin, but you can bake it into individual muffin cases – adjust the cooking time accordingly.
Recipes extracted from Live to Eat by Emily English (£25, Seven Dials). Photographs by Claire Winfield. Recipes are sent by the publisher and not retested by us.
Salmon and spinach filo cottage cheese quiche recipe
Ingredients
Nutrition
-
spray oil
for the tin
-
300g cottage cheese
-
100ml milk
-
5 medium eggs
-
100g baby spinach leaves
wilted and chopped
-
10g chives
chopped
-
100g smoked salmon
chopped
-
1 lemon
zested
-
4 sheets of filo pastry
each cut in half
-
50g feta
crumbled
Nutrition: per serving
- kcal225
- fat12g
- saturates5g
- carbs10g
- sugars3g
- fibre1g
- protein20g
- salt1.4g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly spray a 20cm deep springform cake tin with oil.
-
step 2
In a blender or food processor, whizz the cottage cheese with the milk until smooth.
-
step 3
Transfer to a large bowl. Add the eggs and whisk until well combined.
-
step 4
Stir in the spinach, chives, salmon, lemon zest and salt and pepper to taste. Mix until all the ingredients are evenly distributed.
-
step 5
Layer the filo sheets into the cake tin, lightly spraying each sheet with oil as you go. Ensure the sheets are layered evenly to form a sturdy crust, overlapping to cover any gaps.
-
step 6
Pour the cheese and egg mixture into the filo crust. Tuck the edges of the filo back in on themselves to create a neat edge – you can be rough with this, don't worry about it being perfect. Evenly sprinkle the feta over the top of the filling.
-
step 7
Bake for 1 hr or until the filling is just set – it will continue to set as it cools, so allow the quiche to cool slightly before serving. This also makes it easier to slice.
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Authors
Emily English
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A star rating of 4.5 out of 5.4 ratings
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