Hot Smoked Salmon & Zesty Herb Mini Filo Quiches

Cooking Directions

• Preheat oven 180°C (160°C fan-forced) and place a flat baking tray in the oven to warm up.
• Spray a deep 12 cup muffin tray with olive oil and set aside.
• Take the filo pastry and with 5 sheets piled together cut into 8 pieces – you should have 40 little squarish shapes, with 4 spares in case you need to patch up any breakages.
• Take three filo pastry squares and place on top of each other at different angles creating a star-like shape. Carefully, brush over with the melted butter and gently place into one of the muffin tray holes. Repeat with the remaining 11 muffin holes.
• In a jug, beat the eggs together, then add the Bulla Crème Fraîche and beat until well combined. Add the milk and beat again. Stir through the herbs, reserving a handful for garnish. Season with salt and pepper.
• Divide the salmon flakes and lemon zest between the pastry cases, pour the egg mixture over being sure to fill the mixture to the tin line.
• Sprinkle over the parmesan and place on the hot oven tray. Bake for 15-20 minutes or until pastry edges are brown and egg filling has just puffed.
• Remove from oven and cool until just warm, serve with reserved herbs and lemon wedges.