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Mini salmon, leek & tomato quiches
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Ingredients:
  • 2 saladette tomatoes, each cut into 10 wedges
  • 1 small leek, trimmed, washed, sliced
  • Olive oil spray
  • Sea salt & freshly ground pepper
  • 4 sheets filo pastry
  • 210g can red salmon, boned, flaked
  • 25g parmesan
  • 4 eggs
  • 185ml milk
  • 20.00 ml chopped fresh dill
Instructions:
  • 1. Preheat your oven to 180°C. Line a baking tray with non-stick baking paper. Spread tomatoes and leek on the tray. Lightly spray with oil, season with salt and pepper, and roast for 25 minutes, turning occasionally, until golden.
  • Prepare the Texas muffin pans by greasing them with oil spray. Place one sheet of filo pastry on a clean surface and spray it with oil. Add another filo sheet on top and repeat the oil spray. Continue layering with oil-sprayed filo sheets. Cut the filo stack into six 14cm squares and gently press each square into the base of the pans.
  • Place the salmon, tomato, and leek into the filo cases, then generously sprinkle with parmesan cheese.
  • Combine eggs, milk, and dill, then season with salt and pepper before pouring into the cases. Bake for 20-25 minutes until golden and set. Immediately remove from pans and serve warm with mixed salad.

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