Salmon crunch quiche

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: Vanessa Levis

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Serve leftover salmon quiche at home as a warm weekend lunch or dinner.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

5 slices grainy bread, with crusts, torn
1 tablespoon parmesan
¼ cup extra-virgin olive oil
3 large eggs
½ cup low-fat plain yoghurt
¼ cup reduced-fat milk
1 tablespoon mayonnaise
2 tablespoons shredded cheddar
½ cup fresh dill, finely chopped
²⁄³ cup chopped chives
210g tin red salmon, undrained

Instructions

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.

Nutrition Info (per serve)

Calories 388cal

Kilojoules 1628kJ

Protein 26.4g

Total fat 23.8g

–Saturated fat 5.7g

Carbohydrates 15.6g

–Sugars 5.1g

Dietary fibre 3.6g

Sodium 407mg

Calcium 379mg

Iron 2.7mg

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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