Crustless salmon quiche
Featured in:
Sandwich alternativesPreparation time: 10 minutes
Cooking time: 40 minutes
Serves: 6
1.5 serves of vegetables per serve
Diet and Allergies:
Featured in:
Sandwich alternativesPreparation 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.