Smoked Salmon Dill & Ricotta Mini Quiches
September 23, 2018
"From Australian Better Homes & Garden Diabetic Living November/December 2017. NOTE - recipe makes 12 and suggested 3 per person as a starter."
- Serving Size: 1 (114.7 g)
- Calories 213.7
- Total Fat - 7 g
- Saturated Fat - 2.8 g
- Cholesterol - 68.2 mg
- Sodium - 499.8 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 1.4 g
- Sugars - 3.5 g
- Protein - 12.8 g
- Calcium - 264.5 mg
- Iron - 2.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Preheat oven to 180C fan forced.
Spray 12 x 30ml (1 1/2 tablespoons) round bottomed patty pans with cooking spray.
Using a rolling pin, roll each slice of bread out until thin and using a 6.5cm round cutter, cut 2 rounds out of each slice of bread, using remaining bread to make into breadcrumbs and freeze.
Roll each round out a little more with the rolling pin and using rounds to line the patty pans, pressing down firmly and bake for 4 minutes and then remove from the oven and set aside.
Combine salmon, shallots, dill and pepper in a small bowl.
Divide the ricotta evenly between the bread cases and spred over the base and then top with the salmon mixture.
Whisk egg, milk and mustard together and pour a little into each case and bake for 15 to 20 minutes or until set and light golden brown and serve warm with dill sprigs to garnish.
Tips & Variations
No special items needed.