Mini Salmon Filo Quiches
These smoked salmon filo quiches easy way to make quiche without making your own pastry.
Servings: 12
Calories: 273kcal
Equipment
- 1 12 hole muffin tin 12 holes
Ingredients
- 250 g filo pastry shop-bought, 12 leaves' worth
- 250 g butter melted
- 4 eggs large, British Lion Eggs
- 2 tbsp crème fraîche half fat
- 3 spring onions finely sliced into rings
- 100 g smoked salmon torn into strips
- 75 g grated cheddar cheese
Metric - US Customary
Instructions
- Preheat the oven to gas 6 / 200c.
- Paint each sheet of filo with butter and fold into quarters, trim to a square shape and set the off cuts aside.
- Mould each square of filo into the hole of a well greased 12 bun tin and carry on painting as you go.
- Arrange the sliced spring onions in the filo cases with a strip of smoked salmon.
- In a jug beat the 4 British Lion Eggs with 2 tablespoons of half fat creme fraiche until smooth.
- Pour the egg and creme fraiche mix into the filo pastry cases.
- Bake at gas 6 / 200c for 7 minutes. After this time briefly remove them from the oven, scatter a little grated cheese over each case and loosely cover with foil to stop the pastry scorching during the remaining cooking time. Return to the oven for another 6-7 minutes until the egg filling has firmed up.
- You can serve these salmon filo quiches immediately whilst still warm but they are equally tasty when cold.
Nutrition
Calories: 273kcal | Carbohydrates: 12g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 363mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
