Salmon Brocolini and Red Pepper Quiche

This was my first go at a quiche...for a quick saturday lunch. Hannah prepped the base, blind baking some short crust pastry. And the filling was just what I usual do for a fritata. I cooked off some red peppers, then sliced stalks of brocolini, then left to cool for a bit while the base cooked.

Then I whisked eggs, parmasen cheese and a splash of milk and a few tablespoons of self raising flour and added some tinned salmon slices and dill. When the base was ready I scattered with the veggies and the brocollini tops (reserving some for the top) then poured over the egg mix which filled it too the brim. Then I placed the remaining veg on top with some extra salmon slices and dill.

Wasn't quite sure how this would turn out, thought it might just all overflow in the oven, but it puffed up beautifully and tasted great. Had this with a raddichio, quinoa, orange, cranberry and walnut salad & and some green beans with slow roasted tomatoes and pine nuts.













All this done with what was on hand in the pantry and fridge!