Salmon and garden greens self-crusting quiche

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 6 eggs

• ½ cup skim milk

• ¼ cup dried instant polenta or fine semolinacream of wheatX

• 1 small red onion, chopped

• 2 cups diced green vegetables such as green beans, courgettezucchiniXszucchini, summer squashX, celery

• 1 cup mixed peas and corn

• ¼ cup combined chopped fresh dill and fresh chives

• 1 lemon, 1 teaspoon zest

• ½ teaspoon freshly ground black pepper

• 100g hot smoked salmon or 1 small can red salmon in spring water, drained

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Instructions

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1 Preheat oven to 200°C or 180°C if fan-forced.

2 Line a 20cm spring-form baking tin with baking paper.

3 In a large bowl beat together eggs, milk and polenta.

4 Stir through the remaining ingredients and pour into prepared tin.

5 Bake for 30-40 minutes until puffed and golden. Cool for 5 minutes before turning out.

Nutrition info (per serve)

Calories 0.00 cal

Kilojoules 1180 kJ

Total fat 18 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Feb 2012

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