Procedures:
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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