Name: Salmon and pea quiches
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 sheets frozen shortcrust pastry; 300 millilitre carton cream; 3 eggs; 150 gram chopped feta; 120 gram smoked salmon slices cut into 1cm strips; 1/2 cup blanched frozen peas; 2 tablespoon dill, finely chopped

Salmon and pea quiches

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Makes 6 Item

Prep

20M

Cook

30M

Total

50M

Ingredients

1 1/2 sheets frozen shortcrust pastry

300 millilitre carton cream

3 eggs

150 gram chopped feta

120 gram smoked salmon slices cut into 1cm strips

1/2 cup blanched frozen peas

2 tablespoon dill, finely chopped

Method

1.Preheat oven to 200°C. Lightly grease six 1-cup Texas muffin pan recesses with baking paper.

2.Cut pastry sheets into six 12cm squares. Line each recess with pastry, trimming edges. Bake blind 8-10 minutes. Remove paper and weights. Allow to cool.

3.In a large jug, whisk cream and eggs together. Season to taste.

4.Divide feta, salmon, peas and dill evenly among recesses. Pour egg mixture over each to fill. Tap pan gently on bench no settle.

5.Reduce oven to 150°C. Bake quiches 15-20 minutes, until just set. Cool to room temperature, then cover in plastic wrap and freeze.

6.Reheat frozen quiches by baking a moderate oven, 180°C, for 20 minutes.

You could also make this in a shallow 20cm round flan pan with removable base, increasing cooking time for filling by 5-10 minutes. Try replacing salmon with ham slices and dill with chives or basil.
Note

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Ingredients

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