Pork and apple rissoles
25 mins
2 tsp olive oil and extra for greasing
1 small onion, diced
1 zucchini, grated
½ cup frozen peas
6 eggs
½ cup reduced-fat milk
1 tbsp parsley, chopped
1 tbsp dill, chopped (optional)
1 cup baby spinach
185 g can pink salmon in springwater, drained
1/3 cup reduced-fat cheese
You can swap:
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.
Food safety tip: if you are taking leftovers for lunch, quiche needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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