Quiches are, for me, the quickest and easiest lunch/dinner ever. You throw proteins and veggies in there and let it bake while you're doing something else (supervising homework, for example...). This one is a spaghetti squash and salmon quiche, generous, fluffy and moist thanks to the squash.

You could very well be using smoked salmon instead of fresh but if you do, don't put too much salt into the batter as smoked salmon is already quite salty. It also works great with zucchini or other squashes ! I didn't have any cheese on hand that day (a shame, I know!) but if I did I would've add it on top of the quiche before baking it.

Spaghetti squash and salmon quiche (serves 4-6) :

• 1 shortcrust pastry
• 150g fresh salmon
• 700g grated spaghetti squash
• 5 eggs
• 2 tbsp sour cream
• 1 tbsp milk
• 1 garlic clove
• 2 tbsp fresh parsley
• 1 pinch grated nutmeg
• Salt and pepper

Put the grated spaghetti squash in a colander with a teaspoon of salt and massage it, it will help draw the moisture out. Let it rest 10 minutes. Squeeze to remove even more water. Set aside.

Preheat the oven at 180°C/360°F.

In a bowl, mix together the eggs, milk, sour cream, nutmeg, chopped parsley and grated garlic. Season with salt and pepper.  

Put the shortcrust pastry into a pie dish and poke holes in the bottom with a fork.

Cube the salmon and add it onto the pie crust. Add the grated and squeezed spaghetti squash.

Pour the quiche batter over the salmon and squash.

Bake for 25 minutes at 180°C/360°F.

Serve warm or at room temperature.