Party Quiches

Photo: flickr user WordRidden

Ingredients

418 grams Canned Alaska salmon (red or pink)

550 grams Ready-made shortcrust pastry

75 grams Broccoli florets, blanched

75 grams Asparagus spears, blanched

1 Leek cleaned and thinly sliced

4 Fresh tomatoes, skinned, de-seeded, chopped

4 Spring onions, chopped

1 small Onion,, chopped

50 grams Smoked salmon

8 Black olives, pitted and quartered

50 grams Stilton cheese, crumbled

50 grams Cheddar cheese, grated

75 grams Mozzarella, thinly sliced

50 grams Feta cheese, crumbled

1 teaspoon Pesto

12 Eggs

600 ml Milk

300 ml Single cream

Salt and black pepper

Preparation

This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four.

1. Salmon with Broccoli and Stilton

2. Salmon with Asparagus and Cheddar

3. Salmon and Mozzarella

4. Salmon with Tomatoes and Feta Cheese

Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake and set aside.

Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan.

Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato.

Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.

Makes 4, serves 24-32. Approx. 255 kcals per serving