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Gluten-free smoked salmon quiche cups
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Prep Time:
14 minutes
Cook Time:
21 minutes
Total Time:
35 minutes
Try these delicious mini salmon quiche cups made with gluten-free bread for a perfect pastry alternative.
Ingredients:
  • 500g loaf Abbott’s Village Bakery Gluten Free Mixed Seeds, crusts removed
  • 6 eggs
  • 200g fresh ricotta, crumbled
  • 80g (1/2 cup) frozen baby peas, thawed
  • 187.50 ml fresh dill sprigs, chopped
  • 62.50 ml finely chopped fresh chives
  • 1 lemon, rind finely grated, juiced
  • 2 small zucchini, peeled into ribbons
  • 200g smoked salmon, torn
Instructions:
  • - Preheat the oven to 180C/160C fan forced. Grease twelve 80ml (1⁄3 cup) muffin pans with olive oil. - Place the bread slices side-by-side on the counter and flatten them with a rolling pin. - Line the muffin pans with the flattened bread slices and brush them with 1 tablespoon of oil. - Bake for 6 minutes or until lightly golden. - Allow them to cool before serving.
  • In a bowl, mix together the eggs, ricotta, peas, 1⁄2 cup dill, 2 tbs chives, and lemon rind. Season the mixture. Spoon it into bread cases and bake for 15 minutes or until just set. Allow them to cool slightly in the pan before serving.
  • Combine zucchini, 1 tablespoon lemon juice, remaining oil, dill, and chives in a bowl. Season with salt and pepper, then toss gently. Add salmon and toss again. Spoon zucchini mixture onto quiches and serve promptly.

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