Smoked Salmon Mini Quiches

Makes : 24
Preparation : 20 mins
Cooking : 20 mins

Ingredients:
3 frozen puff pastry, thawed
100g sliced smoked salmon, chopped
2 tbsp chopped dill
2 tbsp chopped chives
1 1/2 tbsp spreadable cream cheese
2 eggs
2/3 cup cream

Method:
Preheat oven to 190'C or 170'C fan. Lightly oil two 12 hole round bottomed pattry tins. Use a 7cm cutter to cut rounds from the pastry, and line the tins with the pastry rounds.

Divide the salmon, herb and cream cheese evenly between the pastry shells.

Whisk the eggs and cream togher and carefully pour into the shells. Bake for 20 mins until puffed and golden brown (they will sink on cooling). Lift quiches from tins and then place on a wire rack to cool.

Source : Spring Coles Magazine 2009