This quiche has been in my pending to-bake list for ages. This recipe uses no cream and use healthy ingredients which are as "low fat" as possible. In fact, this quiche is surprisingly good!
The only shortcoming is that the base of this pastry is not as crispy as those that have been blind baked and have higher fat content. Apart from this, I wouldn't mind making this quiche again for its healthy content.
Jean, the proud owner of the blog, Noms I must, is an amazing food blogger. Jean and I started blogging about the same time last year. Since then, she had made a great variety of cakes and biscuits. Visit her blog and you will be amazed with her recipes collection.
Here's the recipe from Super Food Ideas magazine, October 2010 issue
(with my minor modification in blue)
210g can red salmon, drained, skin and bones removed, flaked
1/2 cup frozen baby peas
4 green onions, thinly sliced (I use 1/2 medium red onion, diced and cook it with 1 tsp of oil)
1 tablespoon chopped fresh dill (I replace this with my home grown chives)
1 teaspoon finely grated lemon rind
4 sheets filo pastry
Alfa One rice bran oil cooking spray
1/4 cup reduced-fat milk (I use regular milk)
2 tablespoons finely grated Parmesan cheese
Mixed salad leaves, to serve
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 2.5cm deep, 11.5cm x 34cm (base) loose-based fluted tart pan.
2. Place salmon, peas, onion, dill (chives) and lemon rind in a bowl. Stir to combine.
3. Place 1 sheet filo on a flat surface. Spray with oil. Repeat, layering, with remaining filo and oil. Line base and sides of prepared pan with filo. Spoon over salmon mixture.
4. Whisk eggs, milk and parmesan in a bowl. Pour over salmon. Roll up overhanging filo sides. 5. Bake for 35 minutes or until golden and just set. Serve with salad leaves.