Mini Salmon Quiches | 4 Ingredients4 Ingredients

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Mini Salmon Quiches
Serves
quiches
Ingredients
  • 2 sheets frozen puff pastry thawed slightly
  • 250 grams smoked salmon dip or 150g pâté
  • 1/2 cup milk
  • 3 large eggs
Instructions
  1. Preheat the oven to 200°C.
  2. With an 8cm scone cutter, cut 24 rounds out of the puff pastry.
  3. Use half the rounds to line 12 cups of a nonstick muffin tin.
  4. In a bowl or blender, beat together the dip, milk, and eggs and season with cracked pepper.
  5. Divide the filling among the muffin cups.
  6. Bake until the filing is puffed and the pastry is golden, about 30 minutes.
  7. Let stand for 10 minutes before removing from pan.
  8. Repeat to make the second dozen.
Serves
quiches
Ingredients
  • 2 sheets frozen puff pastry thawed slightly
  • 250 grams smoked salmon dip or 150g pâté
  • 1/2 cup milk
  • 3 large eggs
Instructions
  1. Preheat the oven to 200°C.
  2. With an 8cm scone cutter, cut 24 rounds out of the puff pastry.
  3. Use half the rounds to line 12 cups of a nonstick muffin tin.
  4. In a bowl or blender, beat together the dip, milk, and eggs and season with cracked pepper.
  5. Divide the filling among the muffin cups.
  6. Bake until the filing is puffed and the pastry is golden, about 30 minutes.
  7. Let stand for 10 minutes before removing from pan.
  8. Repeat to make the second dozen.
Recipe Notes

Optional: Serve topped with a sprig of fresh dill or the grated zest of a lemon. Instead of pâté, try smoked salmon cream cheese.

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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