Red salmon and courgette quiche

Yield: 1 servings

Measure Ingredient
90 grams St Ivel Mono; (3.5oz)
100 grams Plain wholemeal flour; (4oz)
75 grams Plain flour; (3oz)
1 \N Pinches salt
2 \N Eggs
300 millilitres Semi-skimmed milk; (0.5 pint)
1 \N 213 g; (7.5oz) can red
\N \N ; salmon, drained and
\N \N ; flaked
225 grams Courgettes; finely diced (8oz)
30 millilitres Chopped fresh tarragon; (2tbsp)
\N \N Few drops Tabasco sauce seasoning
50 grams Red Leicester cheese; grated (2oz)



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.

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Converted by MM_Buster v2.0l.

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