Red Salmon And Courgette Quiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ivel, St | 1 | Servings | |
INGREDIENTS
| 90 | g | St Ivel Mono, 3.5oz |
| 100 | g | Plain wholemeal flour, 4oz |
| 75 | g | Plain flour, 3oz |
| 1 | Pinches salt | |
| 2 | Eggs | |
| 300 | Semi-skimmed milk, 0.5 | |
| pint | ||
| 1 | 213 g, 7.5oz can red | |
| salmon drained and | ||
| flaked | ||
| 225 | g | Courgettes, finely diced |
| 8oz | ||
| 30 | Chopped fresh tarragon | |
| 2tbsp | ||
| Few drops Tabasco sauce | ||
| seasoning | ||
| 50 | g | Red Leicester cheese, grated |
| 2oz |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 814
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 373.2mg
Sodium: 3021mg
Potassium: 1337.3mg
Carbohydrates: 127.9g
Fiber: 22.3g
Sugar: 2.1g
Protein: 41.3g