Salmon & Asparagus Quiche
Great served with a colourful salad in summer or steamed vegetables in winter.
Ingredients
- 1 medium onion, chopped
- 2 bunches asparagus
- 1 cup frozen corn kernels
- 1 cup grated edam cheese
- 1 cup self-raising flour
- 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.
- Sift in the flour, salt and pepper.
- Combine the eggs and juice from the can of salmon. Stir into the mixture.
- 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.
