red salmon and courgette quiche
| Measure | Ingredient |
|---|---|
| 90 grams | St Ivel Mono; (3.5oz) |
| 100 grams | Plain wholemeal flour; (4oz) |
| 75 grams | Plain flour; (3oz) |
| 1 | Pinches salt |
| 2 | Eggs |
| 300 millilitres | Semi-skimmed milk; (0.5 pint) |
| 1 | 213 g; (7.5oz) can red |
| ; salmon, drained and | |
| ; flaked | |
| 225 grams | Courgettes; finely diced (8oz) |
| 30 millilitres | Chopped fresh tarragon; (2tbsp) |
| Few drops Tabasco sauce seasoning | |
| 50 grams | Red Leicester cheese; grated (2oz) |
FOR PASTRY
FOR THE FILLING
Fold in flour and mixed spice and mix well. Fold in apples and sultanas and enough milk to make a soft, dropping consistency.
Turn mixture into a greased and lined deep 20cm (8inch) round cake tin.
Bake in a preheated oven at 170C / 325F gas mark 3 for 1 hour 30 minutes, until golden brown.
Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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