By Michelle Shearer
This is a great recipe for a Sunday afternoon bake to prepare for the coming week of packed lunches. I swear it gets better with age but we don’t want it getting too aged! It works well for packed lunches or for dinner with salad. Or, make two and have both!
To make it extra budget, you could substitute in tuna instead of the salmon and if you wanted to go even more budget, leave out the tinned fish and just do leftover vegetables in the egg mix. A good idea on that last day before the grocery shop day.
Highly recommend this and the kids really love it.
These are also fabulous for a MamaBake session. Make one for each family – relatively cheap to put together and very easy on the quantity when it comes to the divvy up.
1 tin salmon, drained and flaked
2 sheets pre-made puff pastry
1.5 cups cheese of your choice, grated
250g broccoli (raw or cooked), finely chopped
Line a flan/tart tin with puff pastry, cover the pastry with baking paper then baking beads on the paper and ‘blind bake’ for 10 minutes. This ensures that the pastry case is partially cooked so that it doesn’t go soggy. Pull pastry case out and cool for a minute.
Scatter broccoli and salmon across the base, then the cheese. Whisk together the eggs, milk and cream. Pour egg mixture evenly over everything. Scatter some more cheese on top (if you’re feeling cheese-y fiendish). Bake for 30 minutes or as long as it takes to go golden brown on top and egg mixture, set.
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