Mini smoked salmon spinach quiches
- Prep Time
- Cook Time
- Difficulty Level Easy
- (4.8 /5)
- 16 ratings
- 2 x 95g can Safcol Premium Smoked Salmon, drained
- 6 eggs, lightly beaten
- ½ cup cream
- 100g baby spinach leaves
- 4 spring onions, very finely chopped
- ¾ cup tasty cheese, finely grated
- 1 small pinch nutmeg, grated (optional)
- sea salt and freshly ground pepper
- 3 sheets premade short crust pastry or 300g fresh short crust pastry
- Preheat the oven to 180°C.
- Place the spinach in a large heat proof bowl. Pour boiling water over the spinach, allow it to wilt and then drain immediately. Place the wilted spinach in sieve over the bowl to drain further while you make the rest of the quiche.
- Using olive oil, lightly oil a 12 hole muffin pan.
- If you’re making your own pastry, roll it out thinly, to about 2mm. If you’re using premade pastry, place each sheet between 2 sheets of baking paper and then roll it out to about 2mm. Using a 10cm pastry cutter, cut 12 rounds out of the pastry, re-rolling any off cuts to achieve this.
- Working one hole at a time, transfer each circle of pastry to one of the holes in the muffin pan and very gently push the pastry into the hole. Using a sheet of baking paper between the pastry and your hand will make this easier.
- Use your clean hands to firmly squeeze any remaining water out of the wilted spinach, and then finely chop it. In a large bowl, mix the eggs, the nutmeg and the cream. Add the chopped spinach, spring onions and flaked smoked salmon. Mix well and season generously with salt and pepper.
- Divide the mixture between the 12 pastry lined muffin pans, making sure not to over fill the cases. The mix should sit about ¾cm below the lowest point of the pastry case. Sprinkle the top of each mini quiche with a little grated cheese.
- Bake in the oven for 15-20 minutes or until the quiche filling is well risen, set and golden brown and the pastry is golden and crisp.
- Allow to cool in the muffin pan for about 5 minutes. Once they’ve been taken out of the oven, use a thin spatula or knife to ease them out of the pans. Serve warm with salad or cold in a lunch box.