Yield: 12 servings
|185 grams||Prepared puff pastry or 3 sheets|
|1½ cup||Thickened cream|
|¼ teaspoon||Ground nutmeg|
|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.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.