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Crust-free salmon quiche
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Source of calcium
Source of folic acid
5 medium free range British Blacktail eggs
300g Waitrose light & creamy fat free fromage frais
150ml essential Waitrose half fat British crème fraîche
1 tbsp cornflour
100g watercress, roughly chopped, stalks discarded
25g pack chives, chopped 150g pack Waitrose kiln roasted
Scottish salmon slices, flaked 20g gruyère, finely grated
200g bag essential Waitrose crunchy salad, to serve
1. Preheat the oven to 170oC, gas mark 3. In a large bowl, beat the eggs, then whisk in the fromage frais, crème fraîche and cornflour.
2. Place the watercress in a large bowl and pour over boiling water. Stand for 1-2 minutes, then drain well and chop. Gently stir the watercress, chives and salmon into the egg mixture.
3. Sit a 22cm ovenproof dish or flan tin on a baking sheet. Pour the egg mixture into the tin, then scatter over the cheese. Cook for 35-40 minutes until set and golden. Leave to rest for 4-5 minutes before serving with salad.
Typical values per serving:
127mg calcium/44.4mcg folic acid per serving
This recipe was first published in May 2015.