Salmon and cauliflower bake
1/2/2009
Butter to grease dish ½ cauliflower 210g can pink salmon, drained and flaked 3 spring onions, sliced 1 cup grated tasty cheese 1 red capsicum with seeds removed, finely chopped 4 eggs 1 tsp lemon
Ingredients
| 1 to grease | Butter |
| ½ | Cauliflower |
| 210 g | Pink salmon |
| 3 | Spring onions |
| 1 cup | Tasty cheese |
| 1 | Red capsicum |
| 4 | Eggs |
| 1 tsp | Lemon pepper |
| 1 cup | Milk |
| ½ cup | Self raising flour |
Directions
- Heat oven to 200 degC. Grease a ceramic quiche dish with butter. Cut the cauliflower into bite-sized florets and cook in boiling, salted water for two minutes, then drain well. Scatter cauliflower over the base of the dish.
- Scatter over drained and flaked salmon, sliced spring onion, grated tasty cheese and finely chopped red capsicum with seeds removed. Beat eggs in a bowl, add lemon pepper seasoning, milk and flour, then whisk to combine.
- Pour egg mixture over the cauliflower. Bake for 30 minutes or until golden brown and set. Serve warm, cut into wedges.
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