Salmon & Asparagus Quiche
Perfect for anytime of the day, and really easy to make!
Great served with a colourful salad in summer or steamed vegetables in winter.
Ingredients
- 1 cup flour
- 1 medium onion, chopped
- 2 bunches asparagus
- 1 cup frozen corn kernels
- 1 cup grated edam cheese
- salt and pepper to taste
- 4 eggs
- 210g can pink salmon
Method
- Preheat the oven to 190°C.
- Combine the onion, salmon, corn, and half the cheese.
- Combine the eggs and juice from the can of salmon. Stir in the flour and season. Then mix all the ingredients together.
- Lightly grease an ovenproof quiche dish, and spoon in the mixture. Sprinkle with the remaining cheese.
- Top with partially cooked asparagus.
- Bake for 20-25 minutes until the mixture is set and the top golden.
- Serve with a dollop of creme fraiche or your favourite fresh cheese.
Handy 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 steamed vegetables in winter.
Ingredient Tip: Can't find asparagus? This recipe is tasty with 2 grated courgettes used instead of the asparagus! Simply add to the mixture in step 2, and omit step 6 from the method.
