Reduced-fat salmon and pea quiche

Cooking Fish Reduced-fat salmon and pea quiche

A creamy, dreamy delicious dish that is also low fat Youve come to the right place.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 2.5cm deep, 11.5cm x 34cm (base) loose-based fluted tart pan.
  2. Place salmon, peas, onion, dill and lemon rind in a bowl. Stir to combine.
  3. Place 1 sheet filo on a flat surface. Spray with oil. Repeat, layering, with remaining filo and oil. Line base and sides of prepared pan with filo. Spoon over salmon mixture.
  4. Whisk eggs, milk and parmesan in a bowl. Pour over salmon. Roll up overhanging filo sides. Bake for 35 minutes or until golden and just set. Serve with salad leaves.

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210g can red salmon, drained, skin and bones removed, flaked
1/2 cup frozen baby peas
4 green onions, thinly sliced
1 tbsp chopped fresh dill
1 tsp finely grated lemon rind
4 sheets filo pastry
Alfa One rice bran oil cooking spray
4 eggs
1/4 cup reduced-fat milk
2 tbsp finely grated parmesan cheese
Mixed salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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