Salmon Broccoli Quiche with Rice Crust

For a fibre boost, use brown rice in this quick, nutritious supper recipe.

nutritional info

Nutritional Information

Back to recipe

1 3/4 cup / 425 ml	packed cooked rice
1 cup / 250 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
3/4 cup / 175 ml	plain low fat yogurt
2 tbsp / 30 ml	Dijon mustard
1/4 tsp / 1 ml	salt
1 can / 213 g	salmon or tuna, drained, broken into chunks
1 cup / 250 ml	finely chopped broccoli
1/3 cup / 75 ml	finely chopped red onion

Mix rice with 3 tbsp (45 mL) liquid eggs. Press mixture over sides and bottom of greased* 9” (23 cm) pie plate. Bake at 350° (180°C) 10 minutes.
Whisk remaining liquid eggs with yogurt, mustard and salt. Place salmon in rice crust with broccoli and onion. Pour egg mixture over all. Bake 35-40 minutes or until set.

Sprinkle vegetables with ½ cup (125 mL) shredded cheddar cheese before baking.
Instead of salmon or tuna, substitute 1 cup (250 mL) coarsely chopped imitation crabmeat.

Use a Dijon mustard that does not contain wheat, malt vinegar or beer vinegar; and grease pie plate with vegetable oil or a gluten-free cooking spray. For variations, if using pre-packaged shredded cheddar cheese, make sure it is gluten-free and use real crabmeat instead of imitation crabmeat.

This recipe was made with:

The same great taste with none of the fat.

Learn More

Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.