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Sunday 23 September 2012
More great lowcarb grub !
Salmon and asparagus quiche
Ingredients: 6 eggs
One tin of whole asparagus spears 244 grams
200 grams chopped smoked or tinned salmon 6 tablespoons of double cream
Salt and pepper to taste.
Mix the ingredients in a bowl or pyrex jug
Pour into a non stick baking dish 8" x 1.5"
Place the asparagus spears
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.