(makes 24)
Clearly zucchini and corn were the vegetable combo of the weekend ~ first fritters, then mini quiches! I also made a ham and caramelised onion version which was quite a good combo also, to be posted later when i get around to re-making it! Enjoy these cute, bite-sized munchies!
Cooking time: 20-25 min
Ingredients:
3 eggs
1/4 C milk/cream
100g corn
1 zucchini, grated
100g canned salmon
3 sheets puff pastry
Salt and pepper
Olive oil
Spray oil
Special equipment: 1x Mini-muffin tray (for 24), scone cutter
Method:
1. Preheat the oven to 180˚C.
2. Thaw the puff pastry.
3. Grate the zucchini into a mixing bowl. Add the corn and flake the salmon into it.
4. Make the egg mixture by lightly beating the eggs, add the milk, salt (at least 2 tsp) and pepper and a bit of olive oil.
5. Combine the egg mixture with the ingredients.
6. Using a scone cutter (about 7-8cm in diameter), cut out circles from the puff pastry, you should be able to get at least 9 out of each puff pastry sheet.
7. Spray the muffin tray with oil, then put the pastry sheets in.
NB. Depending on the size of your scone cutter, you may need to do a few small folds to make your pastry sheet fit.
8. Pour in the egg mixture until 3/4 full. Bake for 15 minutes, or until brown.
9. Remove from the oven, and take each quiche out of its case and let it cool on a cooling rack for 5-10 minutes before serving!
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