Name: Salmon and dill quiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 4 eggs; 3/4 cup light cream or milk; 210 gram can pink salmon, drained, flaked; 2 tablespoon chopped dill; 1/2 lemon, finely grated zest and juice; rocket salad to serve

Salmon and dill quiches

The unbeatable combination of salmon and fresh dill works perfectly in these light, fluffy quiches. A golden, crumbly crust makes these mini savoury pies even more glorious.

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

2 sheets frozen shortcrust pastry, thawed

4 eggs

3/4 cup light cream or milk

210 gram can pink salmon, drained, flaked

2 tablespoon chopped dill

1/2 lemon, finely grated zest and juice

rocket salad to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 x 9.5cm fluted or plain pie pans.

2.Cut 4 x 14cm rounds from pastry. Ease pastry into prepared dishes, extending over edge. Chill 10 minutes. Trim.

3.Line pastry cases with baking paper. Fill with dried beans or rice. Bake 10 minutes. Remove paper and filling. Bake cases further 5 minutes. Cool.

4.In a medium bowl, whisk together eggs, cream, salmon, dill, lemon zest and juice. Season to taste. Pour mixture evenly between pastry cases. Arrange on an oven tray.

5.Bake 15-20 minutes, or until filling is golden and set. Serve warm or cold, topped with rocket salad.

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Ingredients

Method

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