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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Serve leftover salmon quiche at home as a warm weekend lunch or dinner.
1 Preheat oven to 180°C. Spray a 21cm flan dish with olive oil.
2 Blitz the bread and parmesan together in food processor. Add the olive oil and process until combined. Tip into flan dish and press over base and sides of dish. Bake crust for 10 minutes, cool.
3 Whisk together eggs, yoghurt, milk and mayonnaise in medium bowl. Stir through cheese, dill, and chives. Add the salmon and reserved brine, break up large pieces with a fork and stir through.
4 Pour onto crust, spread evenly and cook for 25 minutes, or until set. Allow quiche to cool slightly before cutting.
Calories 388 cal
Kilojoules 1628 kJ
Total fat 23.8 g
Saturated fat 5.7 g
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