Quick and Easy
Mini Quiches with Salmon and Courgettes

Ingredients

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.