Mini Salmon Quiches
- Difficulty: Easy
- Serves: 6
- Preparation time:
- Cooking time:
- Oven temperature: 356° F
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- 3.5 oz of Regal Beech Wood Hot Smoked Salmon
- 2 sheets of puff pastry
- 3 whole free range eggs, set aside 1 egg yolk
- 1/2 cup cream
- Pinch of salt
- 1/2 zucchini, grated, approx 2 oz
- 1 Tbsp chives, set aside extra for garnish
- 2 Tbsp feta
- caramelised onion chutney, to taste
Pre-heat oven to 356 degrees F, fan bake. Grease muffin trays, 18 in total.
Defrost pastry on the bench while you prepare the filling.
Crack 3 eggs into a large bowl. Set aside 1 egg yolk to brush the pastry later.
Add in cream, salt, grated zucchini and chives. Whisk together until eggs and cream have combined.
Cut the pastry into 3 x 3 inch squares (18 in total, 9 squares per sheet). Mix egg yolk with half a teaspoon of water. Brush the edges with egg yolk.
Gently press the pastry squares into the muffin trays (egg wash side up). Poke the bottoms with a fork.
Spoon egg mixture into the middle of the pastry, make sure it doesn’t go above the pastry lines on the side. Sprinkle crumbled feta into the middle. Bake for 20-22 minutes until the pastry is golden and middle has cooked.
Carefully remove from the muffin trays and transfer to a wire rack to cool down.
Spoon caramelised onion into the middle of each quiche. Top with smoked salmon and garnish with chives.