Crustless Salmon quiche

Ingredients

• 2 fillet Salmon fillet
• 100 ml Coconut milk, unsweetened
• 2 tbsp Melted coconut oil
• 240 g Baby spinach
• 1 pcs Onion, diced
• 8 pcs Eggs
• 1/2 tsp Fine sea salt

Method

1. Heat the grill.
2. Brush the salmon with 1 tablespoon olive oil.
3. Grill for 5 minutes per side.
4. Place aside to cool and crumble.
5. Heat the oven to 220C.
6. Heat remaining olive oil in a skillet.
7. Cook onions until tender for 5 minutes.
8. Stir in the spinach and salmon.
9. Cook until the spinach is wilted.
10. Whisk the eggs, milk, and salt in a bowl.
11. Stir in the salmon mixture.
12. Spread the mixture into quiche dish.
13. Bake for 25 minutes or until the eggs are set.
14. Serve warm.