Crustless Salmon Quiche for Picnics

Pre-heat the oven to 185°C and grease an ovenproof dish with the olive oil.

In a large mixing bowl, whisk the eggs, salt, pepper and coconut cream until light and fluffy.

Stir in the salmon flakes, asparagus and broad beans.

Pour the egg mixture into your greased dish and bake in the oven for 30 minutes, or until the surface of the quiche is risen, golden brown and firm to the touch.

Allow to cool slightly before cutting into wedges.