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1
Making the pastry:
2
Mix the salt and flour together
3
Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
4
Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
5
Tip the contents of the bowl out onto the work surface.
6
Gently knead the dough until it all comes together.
7
Cover in plastic wrap or food bags, and place in the refrigerator, for at least 1 hour before using.
8
Grease a standard size 12 cup muffin tin.
9
Making the filling:
10
Prepare the filling starting with the broccoli, use the floret tips only.
11
Dice the salmon into 13mm that’s ½in cubes.
12
Finely dice the spring onions.
13
Whisk the eggs together in a jug, then add the milk, whisk again for a couple of moments to incorporate plenty of air, you may season the mixture with salt and pepper at this point.
14
Once chilled, roll out the pastry into a 3mm sheet.
15
Cut out 12 / 10cm / 4in diameter circles.
16
Line each cup in the muffin tin, with the pastry circles.
17
Preheat your oven to 180°C / 355°F / Gas mark 4.
18
Add a little of the egg mixture to each cup.
19
Add a pinch of the grated cheese to each cup, only use half of the cheese at this point.
20
Add a pinch of the spring onions to each cup, only use half of the onions at this point.
21
Now add 3 or 4 pieces of the salmon, once again, only use half of the salmon at this point.
22
Evenly divide all of the broccoli florets into each cup, followed by the rest of the spring onions.
23
Now add the rest of the salmon pieces.
24
Add the remainder of the egg mixture, filling each cup, to just below the surface.
25
Now divide the rest of the cheese to the top of each one.
26
Place the muffin tray in the preheated oven, and set your timer, for 30 minutes.
27
Remove from the oven, allow to cool on a wire rack for 10 minutes before carefully removing them from the muffin cups.
28
These delicious mini quiches can be served hot or cold.
29
Enjoy.
Method
Ingredients
The Pastry:
300g / 11oz Plain or All-purpose flour
120g / 120mls Water
70g / 2½oz Butter
70g / 2½oz Lard or shortening
4g / ½tsp Salt
The filling:
6 Large eggs
50g / 50mls Milk
250g / 9oz Salmon fillet
90g /3oz Broccoli
100g / 3½oz Grated mature/sharp cheddar cheese
2 Spring/green onions
Salt & Pepper to taste
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Adjustable Stainless Steel Rolling Pin
Bowl and dough Scraper, Colours may be Red, White or Blue.
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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