Mini salmon, leek & tomato quiches

title="Mini salmon, leek & tomato quiches"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Mini-salmon-leek-amp-tomato-quiches.jpg" alt="Mini salmon, leek & tomato quiches"
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• 0:20 Prep


• 0:50 Cook


• 
  6 Servings


• Advanced

Featured in
Low kilojoule, Celebrations

Ingredients

• 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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the salmon, tomato and leek in the filo cases. Sprinkle parmesan.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 743 kj

  Energy




• 8g

  Fat Total




• 3g

  Saturated Fat




• 1g

  Fibre




• 15g

  Protein




• 173mg

  Cholesterol




• 306.31mg

  Sodium




• 4g

  Carbs (sugar)




• 10g

  Carbs (total)

All nutrition values are per serve

Notes

WOOLWORTHS EXPERT TIP: "Saladette tomatoes have a full rich, sweet flavour when eaten fresh in a salad. Once baked, the tomato brings out a further intense flavour." Michael Burow, Assistant Business Manager, Produce

• Author: Kim Meredith


• Publication: Fresh Living

Source: taste.com.au