Name: Salmon and herb quiche
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 3 eggs; 2 egg whites; 1 1/2 cup (375ml) skim milk; 1/2 cup (80g) wholemeal self-raising flour; 1 brown onion (150g), chopped finely; 20 gram (¾ ounce) butter, melted; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chervil; 1/4 cup (20g) finely grated parmesan cheese; 415 gram (13 ounces) canned pink salmon, drained, flaked

Salmon and herb quiche

Perfect served hot or cold, this crustless salmon and herb quiche is just the ticket when you're after a light lunch. Serve with a green salad.

Serves 6

Cook

1H 10M

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Ingredients

3 eggs

2 egg whites

1 1/2 cup (375ml) skim milk

1/2 cup (80g) wholemeal self-raising flour

1 brown onion (150g), chopped finely

20 gram (¾ ounce) butter, melted

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chervil

1/4 cup (20g) finely grated parmesan cheese

415 gram (13 ounces) canned pink salmon, drained, flaked

Method

1.Preheat oven to 180°C/350°F. Grease deep 24cm (9½-inch) round fluted quiche dish.

2.Whisk eggs, egg whites, milk, flour, onion, butter, herbs and cheese in large bowl until combined. Add salmon; mix gently. Pour mixture into dish.

3.Bake quiche about 50 minutes. Stand in dish 10 minutes before serving. Serve with lemon wedges, if you like.

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Ingredients

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