Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 185 grams | Prepared puff pastry or 3 sheets |
| 6 \N | Eggs |
| 1½ cup | Thickened cream |
| ¼ teaspoon | Ground nutmeg |
| \N \N | Freshly ground black pepper |
| 125 grams | Smoked salmon; chopped |
| 2 teaspoons | Chopped fresh dill |
1. Roll out pastry to 3 mm thick and cut out 24 pastry rounds using a 6 cm pastry cutter. Press pastry rounds into shallow, greased patty pans (tartlet tins).
2. To make the filling, place eggs, cream, nutmeg and black pepper to taste in a bowl and whisk to combine. Mix in salmon and dill.
3. Divide salmon mixture between pastry cases. Bake in a moderate oven (180C) for 10 to 15 minutes or until quiches are puffed and a light golden brown.
Makes 24.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.