Gluten Free Smoked Salmon Quiche Cups

Gluten free bread is the perfect pastry alternative in these mini salmon quiche cups.

The ingredient of Gluten Free Smoked Salmon Quiche Cups

• 500g loaf abbottu2019s village bakery gluten free mixed seeds crusts removed
• 2 tbsp extra virgin olive oil
• 6 eggs
• 200g fresh ricotta crumbled
• 80g 1 2 cup frozen baby peas thawed
• 3 4 cup fresh dill sprigs chopped
• 1 4 cup finely chopped fresh chives
• 1 lemon rind finely grated juiced
• 2 small zucchini peeled into ribbons
• 200g smoked salmon torn

The Instruction of gluten free smoked salmon quiche cups

• preheat oven to 180c 160c fan forced grease twelve 80ml 1u20443 cup muffin pans with olive oil place the bread slices side by side on the benchtop use a rolling pin to flatten line the prepared pans with the bread slices brush with 1 tbs oil bake for 6 minutes or until light golden set aside to cool
• combine the eggs ricotta peas 1u20442 cup dill 2 tbs chives and the lemon rind in a bowl season divide mixture among bread cases bake for 15 minutes or until just set set aside in the pan to cool slightly
• place the zucchini 1 tbs lemon juice and the remaining oil dill and chives in a bowl season toss to combine add the salmon and gently toss to combine divide the zucchini mixture among the quiches and serve immediately

Nutritions of Gluten Free Smoked Salmon Quiche Cups

fatContent: 653 426 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: n a

Share this post