Olive Magazine
Mini Quiches with Smoked Salmon and Courgette

Mini quiches with salmon and courgettes

Published: June 30, 2019 at 11:58 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

These hot-smoked salmon mini quiches look striking, are gorgeously crunchy and easy to put together. Great for picnics, canapés and savoury treats

Nutrition:
NutrientUnit
kcal191
fat13.6g
saturates6.8g
carbs10.3g
sugars1.4g
fibre0.7g
protein6.4g
salt0.5g
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Try these hot smoked salmon mini quiches and then check out our cheese and onion quichequiche lorraine and hot-smoked salmon vol-au-vents.

Also find more easy more Christmas canapé ideas such as our blinis, mini lobster rolls and stuffing croquettes.

Ingredients

  • 5 sheets filo pastry
  • 1-2 tbsp for the tin vegetable oil
  • 30g salted butter, melted
  • 1 (about 180g) courgette, coarsely grated
  • 12 basil leaves
  • 100g flaked hot-smoked salmon
  • 3 large eggs
  • 200ml full-fat crème fraîche
  • 100ml whole milk

Method

  • STEP 1

    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.

  • STEP 2

    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).

  • STEP 3

    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).

  • STEP 4

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

  • STEP 5

    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.

  • STEP 6

    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.

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