Method:
Pre heat oven to 200 degrees Celsius.
Place zucchini in a colander and squeeze all
the juice out by hand.
Chomp the salmon up with a fork and place in
a large mixing bowl along with the zucchini and all the other
ingredients.
Beat until well combined.
Pour into a lightly greased baking pan.
Arrange tomato halves, cut side up on top of the mixture.
Bake for 30 minutes, reduce heat to 150
degrees Celsius for a further 20 minutes or until crust is
golden and quiche is firm.
Serves 6
Notes:
If you don't have dried
tarragon use one of your favourite dried herbs instead.
Food Facts:
Seafood contains all nine
essential amino acids. The protein in seafood is
more readily broken down and absorbed than the
protein in red meats and poultry. Most nutrition
researchers now say that eating seafood once or
twice a week may be beneficial in preventing
coronary heart disease. Fish is full of protein
but low in calories and low in fat, particularly
saturated fat.
Eggs are one of the most versatile forms
of nourishment available. Nutritionists recommend we
eat a maximum of four eggs per week, although a study by the
Harvard School of Public Health found that there is no
significant link between eating eggs and developing
cardiovascular disease in healthy individuals. Most
eggs sold today are infertile because there are no roosters
housed with the laying hens. There are no nutritional
differences between fertile and infertile eggs. Eggs
contain all nine essential amino acids, making them a
complete protein food. An egg shell has as many as 17,000
pores over its surface. It is said that a mother hen turns
over her egg as many as 50 times per day. This is done so
that the yolk doesn't stick to the inside of the shell. A
fresh egg will sink in water, but a stale one won't.
White shelled eggs are produced by hens with white feathers
and ear lobes. Brown shelled eggs are produced by hens with
red feathers and red ear lobes.
