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Salmon and asparagus mini quiches recipes
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious bite-sized salmon and asparagus quiches, great for picnics or entertaining guests.
Ingredients:
  • 300g plain flour
  • 185g butter, chilled
  • 2 Free Range Egg yolks
  • 10.00 gm chilled water
  • 1/2 bunch asparagus, woody ends trimmed, cut into 1cm pieces
  • 60g pea
  • 90g Tasmanian Hot Smoked Salmon Fillets Plain, coarsely flaked
  • 30g cheddar cheese
  • 6 Free Range Eggs
  • 125ml cream
  • 20.00 ml finely chopped dill
Instructions:
  • Combine the flour and butter in a food processor until it looks like fine breadcrumbs. Add the egg yolks and water and process until the dough just forms, adding more water if necessary. Transfer the dough to a floured surface and gently knead until smooth. Shape it into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • - Preheat your oven to 200°C. - Divide the dough into 12 equal parts and shape them into discs. - Roll out each dough portion on a floured surface until it's a 3mm-thick disc. - Grease a 12-hole, ½-cup (125ml) muffin pan and line the holes with the pastry discs. - Use an 8cm round fluted pastry cutter to trim the edges neatly. - Chill in the fridge for 15 minutes to rest.
  • Line each case with a circle of baking paper and fill with pastry weights or rice. Bake for 8 minutes until lightly golden. Remove the paper and weights or rice, then bake for an additional 5 minutes until light golden. Finally, reduce the oven temperature to 150°C.
  • Place the asparagus and peas in a small heatproof bowl. Cover them with boiling water and let them sit for 30 seconds. Then, refresh them under cold water and drain.
  • Distribute the asparagus mixture, salmon, and cheddar evenly into the pastry cases. In a jug, whisk together the eggs, cream, and dill. Season the mixture. Pour the egg mixture carefully around the salmon mixture in the pastry cases. Bake for 20 minutes or until the filling is just set. Allow to cool before serving.
  • Enjoy this dish warm or at room temperature.

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