Dave's Garden Cookbook: Salmon and Dill Crustless Quiche
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4 eggs, lightly beaten
1 cup yogurt cheese (yogurt drained for 1 hour - liquid discarded)
415 g can red salmon, drained
2 green onions, chopped
1 Tbsp chopped fresh dill weed or 1 tsp dried
Baby rocket, baby spinach or lettuce leaves
Heat oven to 325. Spray a 23 cm flan dish with vegetable spray. Whisk the eggs & 3/4 cup of the yogurt cheese in a bow until combined, stir in the salmon, onions & dill. Pour mixture into prepared dish. Bake uncovered, in preheated oven about 35 mins or until firm. Serve quiche topped with remaining ¼ cup yogurt cheese and rocket (lettuce). Serves 4 - 6. Not suitable to freeze. Best made close to serving.