Author Jean Morrison
Crustless Salmon Quiche
This is one of my few recipes that has a good bit of cream in it. Because of that factor I don't use pastry in this quiche. I feel that by using pastry I would create a recipe that was way too high in fat. For me, personally it would be too unhealthy.
Cooking time: 50 minutes
Quantity: Serves 6
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1 x 415 gm tin pink salmon, drained
300 mls whipping cream
1 onion, finally chopped
200 gm zucchini, grated coarsely
1/2 cup SR flour
1/2 teaspoon dried tarragon
2 teaspoons honey whole grain mustard (Masterfoods)
1 teaspoon chopped garlic
1/2 teaspoon salt
Pepper to taste
Optional: approximately 100 gm tiny tomatoes, halved for decoration
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.
If you don't have dried tarragon use one of your favourite dried herbs instead.
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