Smoked Salmon Dill & Ricotta Mini Quiches
Recipe: #30409
September 23, 2018
Categories: Salmon, Cheese, Eggs, Appetizers, Game/Sports Day Oven Bake, Diabetic, Kosher, Low Fat, Hot Appetizers, more
"From Australian Better Homes & Garden Diabetic Living November/December 2017. NOTE - recipe makes 12 and suggested 3 per person as a starter."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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