Smoked salmon quiches

Yield: 12 servings

Measure Ingredient
185 grams Prepared puff pastry or 3 sheets
6 Eggs
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.

Makes 24.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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