Title: Smoked Salmon Quiches
Categories: Super2
Yield: 12 servings

185 g Prepared puff pastry or 3
-sheets
6 Eggs
1 1/2 c Thickened cream
1/4 ts Ground nutmeg
Freshly ground black pepper
125 g Smoked salmon; chopped
2 ts Chopped fresh dill

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 eggs, cream, nutmeg and black pepper to taste
in a bowl and whisk to combine. Mix in salmon and dill.

3. Divide salmon mixture between pastry cases. Bake in a moderate oven
(180C) for 10 to 15 minutes or until quiches are puffed and a light golden
brown.

Makes 24.

Recipe by: Super Food Ideas (Aussie Magazine)

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