Salmon crunch quiche
- 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
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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)
Total fat 23.8g
–Saturated fat 5.7g
Dietary fibre 3.6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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