Mini Quiches with Salmon and Courgettes
Products used in this recipe
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.
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
Cook the pastaBring a pot of salted water to a boil.Add pasta and cook until al dente.Drain and keep it warm.Prepare the yogurt sauceIn a bowl, mix:2 cups Baladna yoghurtCrushed garlicSalt & pepper(Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.(Optional) For a richer taste, whisk in cooking cream.Important:Do NOT heat the yoghurt directly on the stove or it may curdle.The heat from the pasta will warm it naturally.Combine pasta & saucePlace hot pasta in a serving bowl.Pour the yoghurt mixture over it.Toss gently until well coated.Taste and adjust salt/garlic.Prepare topping (optional but highly recommended)Heat 2 tbsp olive oil or butter in a small pan.Add pine nuts and sauté until golden.Pour the hot butter + pine nuts over the pasta.Add chopped mint or parsley on top.Serving SuggestionsServe warm immediately.Add grilled chicken strips or sautéed vegetables for a fuller meal.Sprinkle paprika or sumac for extra flavour.
Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.