Step 1

Preheat oven to 180C /160C fan forced. Lightly grease and line the base and sides of a 20cm round spring form baking tin with baking paper.

Step 2

Heat the oil in a large non-stick frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and zest and cook, stirring, for 1 minute or until fragrant. Add spinach and cook until just wilted.

Step 3

Meanwhile, steam, boil or microwave broccolini and edamame until just tender. Refresh under cold running water. Drain.

Step 4

Whisk eggs and yoghurt together in a large bowl. Stir through dill and salmon.

Step 5

Scatter edamame, broccolini and spinach mixture over base of prepared tin. Pour over egg mixture and evenly arrange vegetables. Bake in preheated oven for 40-45 minutes or until golden and puffed. Set aside to cool for 5 minutes. Serve topped with dollops of extra yoghurt, extra lemon and dill sprigs.