Courgette & Salmon Cheesy Quiche
A versatile dish for entertaining. A great option for guests who don’t eat meat. Also handy sliced into portions and packed for a picnic.
Ingredients
1 medium onion, chopped
2 courgettes, grated
1 cup frozen corn kernels
1 cup grated edam cheese
1 cup self-raising flour
salt and pepper to taste
4 eggs
210g can pink salmon
Hints & Tips
Health Tip:
Aim to have one to two servings of fish a week. Salmon is a good choice as it is rich in
omega 3 fatty acids.
Cook’s Tip:
Great served with a colourful salad in summer or steamedvegetables in winter.
Cooking Instructions
1. Preheat the oven to 190°C.
2. Combine the onion, courgettes, corn and half the cheese.
3. Sift in the flour, salt and pepper.
4. Combine the eggs and juice from the can of salmon. Stir into the courgette mixture.
5. Lightly grease an ovenproof quiche dish and spoon in the mixture. Flake the salmon and sprinkle over the top. Sprinkle with the remaining cheese.
6. Bake for 20-25 minutes until the mixture is set and the top golden.