Mini quiches with spring vegetables and smoked salmon

Mini quiches are a splendid invention. They are made to be enjoyed at a summer buffet, as a snack or on an outing with family or friends.

Tags

Starters

Portions

1 12-16 mini quiches, depending on size of tin used.

Ingredients

• 350 g plain white flour
• 50 g spelt flour
• 150 g polyunsaturated spread eg Flora
• A pinch of salt

Filling

• 100 g spinach leaves, rinsed and dried
• 100 g fresh asparagus
• 1 tbsp olive oil
• 75 g smoked salmon
• 3 medium eggs
• 150 ml Oatly Organic or Enriched oat drink
• 3 sprig(s) of dill, chopped
• a pinch of salt and freshly ground black pepper

Here’s how

1. Put the plain flour, spelt flour, spread and salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add just enough water (approx 3-4 tbsp) to create a smooth dough.
2. Roll the dough into a ball and flatten it out. Wrap in cling film and refrigerate for 30 minutes. Pre-heat the oven to 200°C/180Cfan/gas 6
3. Press the dough into individual small tart tins and refrigerate again for 15 minutes.
4. Cut off the woody ends from the asparagus. Cut the spears in half lengthways, and then cut them into 3cm pieces.
5. Fry the spinach in half of the olive oil until just wilted, turn onto a plate. Then stir-fry the asparagus in the remaining oil until it starts to turn golden. Season with salt and pepper.
6. Cut the salmon into strips. Whisk together the eggs, the Oatly and salt and pepper to taste. Add the dill.
7. Divide the spinach and asparagus evenly between the pastry cases, pour in the egg mixture but don’t fill to the top. Top with strips of salmon. Bake the quiches for approx 15 minutes until the egg mixture is cooked. Serve hot or cold.

Tip: A little dollop of fish roe on the top makes the quiches a real party treat!

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