Salmon Slice Quiche
1 ¼ cups rolled oats
1 ¼ cups grated tasty cheese
50g dairy free margarine
440g salmon, drained and flaked
340 green asparagus cuts, drained
4 eggs, lightly beaten
½ cup soy milk
1 medium onion, chopped
½ cup grated tasty cheese
½ teaspoon mustard powder
1 tablespoon worcestershire sauce
Combine ingredients in a bowl.
This recipe is free of wheat. Can be made a day ahead
Combine oats and cheese in a bowl, rub in margarine and press evenly over the base and sides of a 22cm pie plate. Bake in a moderate oven for about 5 minutes until the cheese begins to melt and holds the oats together. Allow to cool.
Pour filling into pie crust and bake in a moderate oven for 30 minutes. Reduce heat to moderately slow and bake a further 30 minutes or until set. Allow to cool.