Salmon and roast vegetable quiche

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains fish, eggs and dairy. Gluten and nut free.

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g NF Nut free GF Gluten free Breakfast Main meal

Ingredients

Method

Pre heat the oven to 170oc.
Lightly spray the quiche tin and line with 1 sheet of the light short crust pastry.
Flake the salmon into small pieces and mix with the vegetables and the cheese, tip this into your quiche tin.
Beat together the egg and cream, pour this in the quiche tin, making sure it is evenly distributed between the ingredients.
Bake in the oven for approx. 35-40 minutes or until set and coloured on the surface.
Serve hot or cold.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.