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Crustless salmon quiche

1.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 6

1.5 serves of vegetables per serve

Diet and Allergies:

,

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 6

1.5 serves of vegetables per serve

Diet and Allergies:

,

Ingredients

2 tsp olive oil and extra for greasing
1 small  onion, diced
1 zucchini, grated 
1/2 cup frozen peas 
6 eggs 
185 g tin pink salmon, drained 
1/2 cup reduced fat milk 
1 cup baby spinach 
1/3 cup reduced fat cheese 
1 tbsp parsley, chopped 
1 tbsp dill, chopped (optional) 

Method

Step 1

Pre-heat the oven to 180°C.  Grease a quiche dish with olive oil. 

Step 2

Heat olive oil over medium heat in a frypan.  Cook the onion until it’s soft.  Add the zucchini and peas and cook for a further 2 minutes.  Set aside. 

Step 3

Whisk together the eggs, milk and herbs in a large bowl.  Add the onion mixture and stir.  

Step 4

Pour half the mixture into the quiche dish, top with the baby spinach and salmon then pour the remaining mix over the top. Sprinkle with cheese. 

Step 5

Bake for 30-40 minutes or until set. 

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