-

preheat oven to 180°C.
cut the broccoli into small florets and dump into a pan of rapidly boiling salted water.
cook for 2 minutes then fish out and plunge into cold water to stop the cooking.
slice the spring onions finely.
weigh and sieve the flour, salt and baking powder into a bowl.
melt the butter in a pan or microwave before adding to the dry ingredients with the eggs.
beat to form a paste then pour in the milk, a bit at a time, until fully combined and smooth.
season with salt and pepper and mix through the grated cheese.
ladle into greased muffin tins or paper cases and bake for 30 minutes until golden and set.
cool in tin for at least 10 mins before popping out and allowing to cool fully on a wire rack. Great served warm or just as good cold in a lunchbox or picnic hamper.

makes 10

• plain flour (125g)
• tsp salt
• tsp baking powder
• 2 eggs
• milk (230ml)
• butter (100g)
• 2 spring onions
• small fillet of salmon, skinned and cubed
• small head of broccoli
• handful of grated cheese

expansion1Login*0%expansion1Facebook*0%expansion2Login*0%expansion2Facebook*0%pageName*quiche%categoryColour*yellow%UID*false%browserMode*desktop%IEVersion*99%

Crustless Salmon Quiche