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Tuesday 5 June 2012

Salmon and asparagus crustless quiche

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.


1 comment:

Anonymous said...

Made this yesterday, it was delicious