Ingredients

The following ingredients have 36 Servings
  • 6 eggs - medium
  • 250 ml heavy whipping cream
  • 1/2 tsp salt
  • 50 g shredded/grated cheese
  • 1 tsp dried dill
  • 50 g cream cheese (diced)
  • 50 g fresh or smoked salmon slices (chopped/sliced)

Instruction

  • Whisk the eggs, cream and salt in a large pouring jug.
  • Fold in the shredded/grated cheese, dill and diced cream cheese.
  • Pour into greased mini-muffin trays or silicon moulds.
  • Place a few salmon pieces into each of the mini-muffin tray. This makes sure each mini muffin (salmon and cream cheese quiche) has 1 or 2 pieces of salmon. 
  • Bake at 180C/350F for 10-15 minutes.
  • Wait until cold before removing.