Crustless Quiche with Smoked Fish & Kale by Kelly Gibney
Kelly Gibney’s CRUSTLESS QUICHE WITH SMOKED FISH & KALE
Taken from the cookbook WHOLE
KELLY: The perfect dish for a relaxed brunch or lunch, this recipe is loaded with nutrient-dense kale, delicious smoked fish and bright bursts of flavour from the lemon zest and fresh thyme. This is made constantly in my house; we love it. Serve with a green salad and wedges of avocado.
1 ½ cups (30g/1oz) kale leaves, finely chopped
7 free-range eggs, lightly beaten
100g (3.5oz) smoked white fish or salmon, torn into small chunks
1 clove garlic, finely diced
2 tsp fresh thyme leaves
Zest of 1 lemon
1 cup (115g/4oz) Parmesan cheese, finely grated
¼ cup (65ml) milk, dairy or non-dairy
¼ cup ground almonds or flour of choice such as buckwheat or spelt flour
¾ cup assortment of sunflower seeds, pumpkin seeds, ground almonds and sesame seeds, for sprinkling
Sea salt and cracked black pepper
Preheat the oven to 200°C (390°F).
Use your hands to roughly massage the chopped kale leaves for one minute. You want to break down the tough fibres and
Place all ingredients, apart from the seeds, into a large bowl. Season generously with salt and pepper, and mix
together until evenly combined.
Place in a dish lined with baking paper and sprinkle the assorted seeds on top.
Bake for approximately 35 minutes until golden and the egg has set. Set aside to cool for 20 minutes before serving.
This quiche can be enjoyed hot or cold and will keep in the fridge for 2 days.