Crustless Salmon & Ham Quiche

This quiche is so good that Mr Redneck and I just couldn't help going back for seconds and even thirds ! We love quiche but making a quiche with pastry is a lot of work, plus it is not very healthy. More often than not, the pastry base ends up soggy. So, when I saw this while reading the latest issue of NZ Healthy Food Guide mag, I was quick to give it a try.

Nothing much to wash as everything is prepared using just one big bowl. Just stir everything together and bung it into the oven.


Ingredients
½ cup flour
¼ tsp baking powder

4 eggs, beaten
2 cups low fat milk
75g reduced-fat spread/butter, melted

210gm can pink salmon, drained
1 slice ham, chopped (optional)
1 onion, chopped
½ cup grated cheese
handful of chopped fresh chives (optional)

1 tomato, cut into rings (optional)
black pepper, salt



Method
1. Sift flour and baking powder into a bowl.

2. Stir in eggs, milk and butter. Add salmon, ham, onions, grated cheese and chives. Mix everthing together until just combined.

3. Pour into a large greased baking pan. Add in the tomato rings. Season with black pepper on top.

4. Bake at 180C for about 45 minutes or until set.

5. Leave to cool a bit before slicing.



Note :
1. I added ham as I had leftover christmas ham in the freezer.

2. Add salt if you prefer your food more seasoned. I did not need to add salt. I am trying to wean us away from eating too much salt.


Tip
1. The filling for quiche is versatile. Instead of ham, you can substitute with bacon. Or use a bigger can of salmon. Or use whatever is available !

2. Make sure you drain out the liquid from the salmon or you will end up with a bit of liquid at the bottom of the baked quiche.

3. To prevent the quiche from sticking to the base of the pan, place a baking paper at the bottom of the pan.

4. Any leftovers is perfect for lunch the next day.


Recipe : NZ Healthy Food Guide March 2011 (adapted)