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.

Make a Crustless Salmon Quiche

 

 

 

 

 

 

 

 

Preparation time: 15 minutes
Cooking time: 50 minutes
Quantity: Serves 6

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Ingredients

1 x 415 gm tin pink salmon, drained
4 eggs
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

 

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.

 

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. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. 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 seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.

 

 

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