Salmon and garden greens self-crusting quiche

Photographer: Melanie Jenkins

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

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

Protein 19 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 3 g

Sodium 340 mg

Calcium 130 mg

Iron 3 mg

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.

First published: Feb 2012

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Salmon and garden greens self-crusting quiche

Ingredients

Instructions

Nutrition Info (per serve)

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