Recipe for Red Salmon and Courgette Quiche

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	FOR PASTRY ----------------
90 gm	St Ivel Mono, (3.5z)
100 gm	Plain wholemeal flour, (4oz)
75 gm	Plain flour, (3oz)
1 pch	salt
	----------------- FOR THE FILLING ----------------
2 x	Eggs
300 ml	Semi-skimmed milk, (0.5 pint)
1 x	213 g, (7.5z) can red salmon, drained and flaked
225 gm	Courgettes, finely diced (8oz)
30 ml	Chopped fresh tarragon, (2tbsp)
	Few drops Tabasco sauce seasoning

Instructions:

Instructions: Fold in flour and mixed spice and mix well. Fold in apples and sultanas and enough milk to make a soft, dropping consistency.

Turn mixture into a greased and lined deep 20cm (8inch) round cake tin.

Bake in a preheated oven at 170C / 325F gas mark 3 for 1 hour 30 minutes, until golden brown.

Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

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