Smoked Salmon Dill & Ricotta Mini Quiches

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"From Australian Better Homes & Garden Diabetic Living November/December 2017. NOTE - recipe makes 12 and suggested 3 per person as a starter."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 180C fan forced.

Step 2

Spray 12 x 30ml (1 1/2 tablespoons) round bottomed patty pans with cooking spray.

Step 3

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.

Step 4

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.

Step 5

Combine salmon, shallots, dill and pepper in a small bowl.

Step 6

Divide the ricotta evenly between the bread cases and spred over the base and then top with the salmon mixture.

Step 7

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.

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