Name: Salmon quiches with honey beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 2 teaspoon vegetable oil; 6 short-cut bacon rashers, rind removed, cut into 2 cm pieces; 185 gram can pink salmon, drained, flaked; 4 eggs, lightly beaten; 300 millilitre cream; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoon shredded parmesan; 1 tablespoon honey; 10 gram butter; 375 gram green beans, trimmed, blanched; 2 tablespoon white balsamic; 1/4 cup slivered almonds, toasted

Ingredients

3 sheets frozen shortcrust pastry, thawed

2 teaspoon vegetable oil

6 short-cut bacon rashers, rind removed, cut into 2 cm pieces

185 gram can pink salmon, drained, flaked

4 eggs, lightly beaten

300 millilitre cream

1/4 cup finely chopped flat-leaf parsley

2 tablespoon shredded parmesan

1 tablespoon honey

10 gram butter

375 gram green beans, trimmed, blanched

2 tablespoon white balsamic

1/4 cup slivered almonds, toasted

Method

1.Preheat oven to 180°C/160°C fan forced. Lightly grease a 12-hole (1/3-cup) muffin tray. Using a 10cm round pastry cutter cut pastry into 12 rounds. Ease pastry rounds into prepared holes.

2.Heat oil in a medium frying pan over moderate heat. Add bacon; cook and stir for 3 minutes. Transfer to a medium heatproof bowl. Add salmon, egg, creamed parsley and parmesan to bacon. Season with salt and pepper. Pour 1/4 cup of mixture into each pastry case. Bake for 20 minutes or until set.

3.To blanch beans, place in a heatproof bowl; cover with boiling water, stand for 3 minutes. Drain; refresh under cold water.

4.Meanwhile, heat honey and butter in a medium frying pan over moderate heat until bubbling. Add beans; toss to coat. Stir in balsamic. Sprinkle with almonds. Serve quiches with beans.

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Ingredients

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