Salmon & Pasta Pie

This is a tasty recipe from a book called "The low GI Family Cookbook".  It's similar to a previous recipe I shared, Pasta Cups, but with a few differences.  As you can see, this original recipe actually uses one big dish (hence why it's called a pie), but I was a bit pressed for time, so did them in muffin pans.  You can go either way, and as always, use whatever veges you have on hand.  This recipe serves 6 at 300 calories per serve.

Ingredients
Olive oil spray
150g penne pasta
120g bacon, fat removed, chopped
1/2 brown onion
400g can red or pink salmon, drained, skin removed and flaked
2 zucchinis, grated
3/4 cup (60g) reduced-fat cheddar cheese
4 eggs
1/2 cup self-raising flour
Salad leaves, to serve

Method
Preheat oven to 180 degrees.  Spray a 20cm springform pan with oil and line with non-stick baking paper.  Alternatively, use a silicon muffin pan.

Cook the pasta in a large saucepan of boiling water until al dente.  Drain well and set aside.

Meanwhile, cook the bacon and onion in a small non-stick frying pan over medium-high hear, stirring occasionally, for 2-3 minutes or until starting to brown.  Combine the the bacon & onion, pasta, salmon, zucchini and two-thirds of the cheese in a large bowl.

Use a fork to lightly whisk eggs.  Whisk in the flour.  Add to pasta mixture and use a large spoon or spatula to stir until combined.

Spoon the mixture into the prepared pan.  Sprinkle with remaining cheese and bake for 50 minutes (for a large pie) or 20-25 minutes (for individual pies).

Remove from oven and stand in pan for 5 minutes before transferring to a wire rack.