Mini quiches with salmon and courgettes

Heat the oven to 200C/fan 180C/gas 6 and put a flat baking tray or sheet in the middle of the oven to warm up.

Neatly stack the filo sheets on top of each other, then cut down the middle with scissors or a sharp knife. Again, cut each stack in half, leaving you with 4 rectangular stacks. Finally, cut each of those stacks in half again to create eight square stacks (40 filo squares in total).

Brush the holes of a deep, 12-hole muffin tin with a little oil. Lay 3 filo squares on top of each other at slightly different angles to create a 12-pointed star pattern. Brush with butter, then press into one of the muffin tin holes to create a pastry case. Repeat with the remaining 11 muffin holes (you should be left with 4 spare filo squares – discard or cook separately as a chef’s treat).

Use a teaspoon to divide the courgette between the cases, then put a basil leaf into each, and the salmon flakes on top.

Beat the eggs well in a mixing jug and add the crème fraîche. Beat until well incorporated, then add the milk and beat again. Season generously, then pour the egg mixture into each of the pastry cases – it should just fill each quiche to the line of the tin, with plenty of pastry hanging above.

Put the muffin tin on the hot baking tray or sheet and bake in the middle of the oven for 18-20 minutes, or until the pastry edges are brown but not burnt, and egg filling just a little puffed. Leave to cool until just-warm, then serve.