Great to serve as party fingerfood.
Ingredients
- 5 sheets puff pastry
- 210 g canned pink salmon
- 6 spring onion finely chopped
- 1/2 cup cream
- 1 cup cheese grated
- 4 egg
- 2 tbs parsley chopped
- 1 tsp ground pepper
Method
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Step 1Using a glass, cut rounds of pastry to fit a 12 hole tartlet tin.
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Step 2Gently press into tin.
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Step 3Combine all other ingredients.
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Step 4Spoon mixture into pastry cases.
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Step 5Bake at 200C for 20 minutes.
Recipe Notes
Although these quiches reheat well they are best served immediately.
Recipe Reviews (2)
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