SALMON QUICHE
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2 Cups corn kernels
14 oz can pink salmon [415 mgs ]
1/2 cup tasty cheese, grated
1 medium onion chopped finely
1 tablespoon chopped chives
1/2 cup self-raising flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs
2 cups milk
2 tablespoons melted butter
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Preheat oven 190C or 375F
Drain salmon and spread evenly over greased 10 inch pie plate.
Sprinkle corn, cheese, onion and chives over salmon.
Place sifted flour, salt, pepper, eggs, milk and butter into a
blender and blend for 25-30 seconds until smooth.
Pour batter over salmon mixture and bake for 40-45 minutes
until set.
Allow to stand for 6 minutes before serving