Salmon Quiche

This is a very old Weight Watchers recipe (sue me!)  It was in the very first recipe book I bought when I joined (the first time) and has been made many, many times over the past 12 years or so.  It is now one of Joshua's favourite meals and tonight he actually helped me make it for his dinner.  The recipe states pink salmon but we use red when we can get it cheaply, and this time we tried a Woolies brand "wild caught Alaskan red salmon" that was on special.  It turned out better than ever and we're sure it was the salmon although Josh says it was the bones. ?? 

1 x 425g tin salmon

2 eggs

4 sheets filo pastry

1 cup skim milk

1/4 cup finely chopped onion

1 tbs lemon juice

60g grated low fat tasty cheese

1 tbs snipped chives

Preheat oven to 180C (160C fan forced)

Spray a quiche dish with cooking oil spray.

Lay filo in a criss cross, then diagonal pattern in the dish then fold the overhanging bits in.

Remove bones from salmon, flake then arrange on top of the pastry.  Sprinkle over the onion, lemon juice, chives, and a little salt and freshly ground black pepper.

Mix the milk with the eggs and pour over the salmon mixture, then top with the cheese.

Bake for about 45 minutes or  until brown on top and the tip of a sharp knife comes out clean.

Serves 4.

8 ProPoints if red salmon is used
7 if pink salmon is used.