Salmon & Spanish Onion Quiche

Simone Austin

Ingredients:

Serves 4

4 eggs, lightly beaten
½ cup natural yoghurt
½ cup milk
½ red onion, finely chopped
½ teaspoon Dijon mustard
¼ cup grated parmesan cheese
2 tablespoons fresh basil, finely chopped
2 teaspoons of extra virgin olive oil
210g can red salmon undrained
4 scoops Glucerna Powder

Method:

Preheat the oven to 180 degrees Celsius
Spray or grease a 20cm flan dish or a 23cm x 13cm loaf pan
Finely chop the onion and basil and set aside
Heat the oil in a small pan and fry the onion until it is soft and starting to brown, set aside to cool
In a bowl beat the eggs lightly until fluffy
In a separate bowl mix the 4 scoops of Glucerna powder with the milk until smooth
Add the yoghurt, mustard, cheese, cooled onion, basil and salmon to the egg mixture
Add in the Glucerna milk mix and stir until combined
Pour into the loaf pan and cook for 30minutes or until set
Cut into four and serve with a fresh garden salad

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