Aperitif / Brunch

Recipe

1. Defrost the spinach and drain. Pat it dry with kitchen roll.
2. Peel and dice the onions. Wash the salmon, dry it on kitchen roll and cut it into small cubes. Heat the oil in a large saucepan and fry the onions until translucent. Add the spinach and cook. Remove any excess liquid if necessary. Season with salt and pepper. Set aside.
3. In a bowl, beat the eggs and full fat soft cheese. Season with salt, pepper and nutmeg.
4. Preheat the oven to 180°C (fan-assisted oven).
5. Unroll the puff pastry and cut it into squares to fit the tins. Line the tins with the pastry, pressing it well into the edges, and trim off any excess. Knead and re-roll the trimmings to line additional tins. Spoon half of the spinach into the tins, add the salmon cubes on top, and cover with the remaining spinach. Pour the quiche mixture into each tin and bake in the oven for 20–25 minutes, until the mini quiches are golden. Remove from the oven and take them out of the tins.