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Crustless salmon quiche

Crustless salmon quiche with a piece cut out and sitting alongside, served on a timber board with a white napkin underneath. 
(2)
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 6
Crustless salmon quiche with a piece cut out and sitting alongside, served on a timber board with a white napkin underneath. 
  • 1.5 serves of vegetables per 
  • serving
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Ingredients

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

Savvy swaps

You can swap:

Quiche dish
20 cm round cake tin
Salmon
Canned tuna
Baby spinach
3-4 cubes of frozen spinach, cooked and drained well.
Zucchini
6 sliced mushrooms
Frozen peas
Fresh or canned peas

Tips

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.


Food safety tip: if you are taking leftovers for lunch, quiche needs to be kept cold so pack an ice brick. 

Tips

Rating

4.5
(2)

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