Salmon, corn + dill quiche

Serves 6

Ingredients

75g salt-reduced canola spread, melted
½ cup reduced fat milk
1 cup wholemeal plain flour
¹⁄³ cup fresh dill, chopped
415g can red salmon, drained, bones and skin removed (see tip)
3 eggs, lightly beaten
½ cup reduced fat smooth ricotta cheese
½ cup corn kernels
mixed salad leaves, to serve

Method

• Preheat oven to 200°C. Grease a 3cm-deep, 23cm (base) loose-based flan pan.
• Combine spread, ¼ cup milk, flour and 1 tablespoon of dill in a bowl.
• Mix with a wooden spoon to form a ball (see tip).
• Using fingers, press 1 tablespoon of pastry at a time over base and sides of pan to line.
• Refrigerate for 10 minutes.
• Place pan on a flat baking tray.
• Break salmon into large chunks and arrange over pastry.
• Whisk together eggs, ricotta, corn, remaining dill and remaining milk in a bowl. Pour over salmon.
• Bake for 15 minutes. Reduce oven to 180°C.
• Bake for a further 20 to 25 minutes or until pastry is golden and filling set.

Cut quiche into wedges and serve with salad.

Tips:

• You could use 250g shaved ‘lite’ leg ham instead of the salmon.
• Replace the dill with flat-leaf parsley leaves.
• If pastry mixture is too wet, add a little flour. If too dry, add more milk.

Recipe + image courtesy of Heart Foundation

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