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Ingredients
Quiche
- 5 sheets filo pastry
- 1-2 tbsp for the tin vegetable oil
- 30g salted butter, melted
- 1 courgette, coarsely grated
- 12 basil leaves
- 100g flaked hot-smoked salmon
- 3 large eggs
- 200ml baladna cooking cream
- 100ml Baladna milk
- 50g Baladna cream cheese
How it's made!
- Preheat your oven to 190°C.
- Lay out the filo pastry sheets on a clean surface and brush each sheet with melted butter.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is soft and translucent.
- Add the diced zucchini and red bell pepper to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.
- In a mixing bowl, whisk together 3 large eggs, 1/4 cup of Baladna milk, and 1/4 cup of Baladna heavy cream. Season with salt and pepper to taste.
- Spoon the cooked vegetables into the mini tart shells.
- Pour the egg mixture over the vegetables in each tart shell, filling them about 3/4 of the way full.
- Sprinkle the shredded Baladna cheddar cheese over the top of each quiche cup.
- Bake the mini quiche cups in the preheated oven for 20-25 minutes or until the egg is set and the cheese is melted and golden brown.
- Garnish with fresh herbs, if desired, and serve.
Video tutorial
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