Salmon and asparagus crustless quiche

Ingredients:
6 eggs

One tin of whole asparagus spears 244 grams
100 grams of flaked pre-cooked salmon
6 tablespoons of double cream

Salt and pepper to taste.

Serves 2-4

Mix the eggs and cream in a bowl or pyrex jug

Pour into a non stick baking dish 8" x 1.5"

Place the asparagus spears and salmon

Place into a pre heated oven at 190c and cook for twenty minutes.

Serve with a mixed salad. Great lowcarb food and won't break the bank. Tastes great hot or cold.

Eddie