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Add a photoServings: 12
Ingredients
- 185 gm prepared puff pastry or possibly 3 sheets
- 6 x Large eggs
- 1Â 1/2 c. thickened cream
- 1/4 tsp grnd nutmeg
- Â Â freshly grnd black pepper
- 125 gm smoked salmon, minced
- 2 tsp minced fresh dill
Directions
- 1. Roll out pastry to 3 mm thick and cut out 24 pastry rounds using a 6 cm pastry cutter. Press pastry rounds into shallow, greased patty pans
- (tartlet tins).
- 2. To make the filling, place Large eggs, cream, nutmeg and black pepper to taste in a bowl and whisk to combine. Fold in salmon and dill.
- 3. Divide salmon mix between pastry cases. Bake in a moderate oven
- (180C) for 10 to 15 min or possibly till quiches are puffed and a light golden.
- Makes 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 139 | 69% |
| Total Fat 15.53g | 19% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 91mg | 4% |
| Potassium 117mg | 3% |
| Total Carbs 8.26g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 7.17g | 11% |
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