Food & Wine
Mini smoked salmon and parsley quiches
Whether you’re entertaining guests or want to make something a little different for the grandkids, these salmon mini-quiches are easy to make, not to mention delicious.
Ingredients:
- 1 packet filo pastry OR 3 sheets frozen puff pastry, thawed
- 100g sliced smoked salmon, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 1 ½ tablespoons spreadable cream cheese
- ⅔ cup cream
- 2 eggs
Method:
1. Preheat oven to 190°C. Lightly oil two 12-hole round bottomed patty tins. Use a 7cm cutter to cut rounds from the pastry and line the tins with the pastry rounds.
2. Divide the salmon, herbs and cream cheese evenly between the pastry shells.
3. Whisk the eggs and cream together and carefully pour into the shells. Bake for 20 minutes until puffed and golden brown (they will sink on cooling).
4. Lift quiches from tins and then place on a wire rack to cool.