Smoked Salmon Dill & Ricotta Mini Quiches

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.