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Mini salmon, leek & tomato quiches

  • 0:20 Prep
  • 0:50 Cook
  • 6 Servings
  • Advanced


  • 2 saladette tomatoes, each cut into 10 wedges
  • 1 small leek, trimmed, washed, sliced
  • Olive oil spray
  • Sea salt & freshly ground pepper
  • 4 sheets filo pastry
  • 210g can red salmon, boned, flaked
  • 1/4 cup (25g) shredded parmesan
  • 4 eggs
  • 3/4 cup (185ml) milk
  • 1 tablespoon chopped fresh dill
  • Mixed salad, to serve


  • 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the tomatoes and leek on the tray. Spray lightly with oil and season with salt and pepper. Roast, turning occasionally, for 25 minutes or until golden.
  • 2
    Grease 6 x 2/3 cup (160ml) Texas muffin pans with oil spray. Lay one sheet of filo on a clean bench. Spray with oil. Top with another filo sheet. Repeat with oil spray and remaining filo. Cut the filo into six 14cm squares. Press a filo square gently into the base of each pan.
  • 3
    Divide the salmon, tomato and leek in the filo cases. Sprinkle parmesan.
  • 4
    Whisk together the eggs, milk and dill. Season with salt and pepper. Pour into the cases. Bake for 20-25 minutes or until golden and set. Remove from the pans immediately and serve warm with mixed salad.

Source: taste.com.au


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