Preheat oven to 180c. Spray quiche dish or pie dish 20cm. In a large mixing bowl combine salmon, spring onions, grated cheese, plain flour, 1 teaspoon Outback Blend & basil leaves mix until well combined. In a separate bowl whisk eggs, milk & cream. Add wet ingredients to dry ingredients & stir until well combined. There is no need to add salt to this recipe. Pour into dish and bake in the oven for 20-25minutes or until risen & is a lovely golden brown colour. Once cooked leave to cool for 5-10minutes. While frittata is cooking make your salad adding other salad favourites. Slice frittata and serve.