Salmon, Spinach & Goats Cheese Quiche

This quiche is a nod towards Little Green Spoon’s almond based version. Any mix of meat and vegetables will work great, it can be served hot or cold with a simple salad and your hunger will be quickly banished!!

If you don’t like almonds simply replace the base with traditional shortcrust/puff pastry or leave the pastry base out completely and simply use all the remaining ingredients to create a frittata.


  • 300g ground almonds
  • 1 egg
  • 2 tbsp softened coconut oil

Quiche Filling:

  • 2 large handfuls spinach
  • 10-12 cherry tomatoes
  • 3 spring onions
  • 1 small hot-smoked salmon fillet
  • 1/2 log goats cheese
  • 6 eggs
  • 50ml milk
  1. Preheat an oven to 180°C.
  2. Mix together all the base ingredients with a fork until they begin to form a breadcrumb type consistency. Firmly press the almond mix into the base and sides of a lined baking tray, bake in the oven for 10 minutes.IMG_2542
  3. Halve the tomatoes and finely slice the spring onions. Roughly chop the spinach and gently wilt in a frying pan over a low heat. IMG_2545
  4. Once the base is baked, evenly place the spinach, tomatoes and onions over the base. Flake in the salmon and add in thin medallions of goats cheese. IMG_2546
  5. Whisk together the eggs and milk and pour into the quiche dish.
  6. Place in the oven and bake for 30-40 minutes until a knife runs clean when placed through the centre of the quiche. 
Happy cooking,
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