Quinoa quiche with salmon & ricotta


Recipe preparation
  • 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)


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


  • 60 g of Tipiak Organic Gourmand Quinoa
  • 1 salmon steak (150g)
  • 1 sachet of broth cube
  • 250 g of ricotta cheese
  • 100 g of thick crème fraîche
  • Salt and pepper
  • 12 sundried tomatoes
  • 4 eggs

Used in the recipe

Products used

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