Crust-free salmon quiche


Source of calcium

Source of folic acid

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes to 45 minutes
  • Total time: 50 minutes to 55 minutes 55 minutes

Serves: 6


5 medium free range British Blacktail eggs
300g Waitrose light & creamy fat free fromage frais
150ml essential Waitrose half fat British crème fraîche
1 tbsp cornflour
100g watercress, roughly chopped, stalks discarded
25g pack chives, chopped 150g pack Waitrose kiln roasted
Scottish salmon slices, flaked 20g gruyère, finely grated
200g bag essential Waitrose crunchy salad, to serve 


1. Preheat the oven to 170oC, gas mark 3. In a large bowl, beat the eggs, then whisk in the fromage frais, crème fraîche and cornflour.

2. Place the watercress in a large bowl and pour over boiling water. Stand for 1-2 minutes, then drain well and chop. Gently stir the watercress, chives and salmon into the egg mixture.

3. Sit a 22cm ovenproof dish or flan tin on a baking sheet. Pour the egg mixture into the tin, then scatter over the cheese. Cook for 35-40 minutes until set and golden. Leave to rest for 4-5 minutes before serving with salad.