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Lilly’s mini salmon and dill quiches

Lilly’s mini salmon and dill quiches

Yields 12 Servings
45m
occasions
Lunch
dairy ingredients
Milk, Cheese
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Lilly’s mini salmon and dill quiches

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 180C.
2
Line a muffin tray with cupcake cases or brush with olive oil.
3
Whisk the eggs with the sieved baking powder, milk, cheese and dill. Season with a little pepper.
4
Divide between the muffin cases. Add a little chopped smoked salmon to each quiche.
5
Bake for 20-25 minutes until golden and puffed up.
6
Leave to stand for ten minutes before running a butter knife around the edge of each quiche and leaving to cool on a plate.

Ingredients Checklist

Instructions

1
Preheat the oven to 180C.
2
Line a muffin tray with cupcake cases or brush with olive oil.
3
Whisk the eggs with the sieved baking powder, milk, cheese and dill. Season with a little pepper.
4
Divide between the muffin cases. Add a little chopped smoked salmon to each quiche.
5
Bake for 20-25 minutes until golden and puffed up.
6
Leave to stand for ten minutes before running a butter knife around the edge of each quiche and leaving to cool on a plate.
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This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

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