Red salmon and courgette quiche
1 servings
Ingredients
Quantity | 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) |
Directions
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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