• Cook the Organic Gourmand Quinoa as indicated on the box
• Meanwhile, cook the salmon for 8 to 10 minutes in the broth
• Once it is cooked, crumble it and save in the fridge
• Mix the ricotta with cream, salt and pepper
• Thinly dice the sundried tomatoes and add it to the previous preparation
• Mix, add the eggs and the strained Quinoa
• Pour the preparation in a mould and cook in the oven for 25 minutes (160°C)

Suggestion:

• For a pleasant change, replace the salmon with dry-cured ham
• You can eat the quiche either hot or cold