Smoked salmon quiches
12 servings
Ingredients
| Quantity | 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 |
Directions
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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