| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Super2 |
12 |
servings |
INGREDIENTS
| 185 |
g |
Prepared puff pastry or 3 sheets |
| 6 |
|
Eggs |
| 1 1/2 |
c |
Thickened cream |
| 1/4 |
ts |
Ground nutmeg |
|
|
Freshly ground black pepper |
| 125 |
g |
Smoked salmon; chopped |
| 2 |
ts |
Chopped fresh dill |
INSTRUCTIONS
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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