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March 9, 2011


This is not strictly a quiche or a frittata but something in between.  The flour added to the mixture makes a thin crust on the outside of the quiche.


2/3 400 g tin of pink salmon

3 spring onions (chopped finely)

4 eggs

1 cup grated cheese

1 cup of milk

2 tbspns plain flour

Pepper and salt to taste


1.       Preheat an oven to 180 C. Mix the salmon with the flour and chives in a greased 4 cup baking dish. 


2.      Whisk the eggs, milk, 2/3 of the cheese, pepper and salt in a jug or bowl and pour over the salmon/flour mix.



3.      Sprinkle the remaining 1/3 of the cheese on top and place in the oven at 180C for 20 to 25 minutes until puffed and golden.

When cool cut quiche into four sections and wrap 3 of them in cling film and freeze for later.



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