Smoked Salmon, Bee Lane Smoked Tomatoes and Ricotta Quiches

Smoked Salmon, Bee Lane Smoked Tomatoes and Ricotta Quiches

Makes 12

INGREDIENTS

WA extra virgin olive oil, for greasing muffin trays
3 sheets thawed store-bought puff pastry
1 cup fresh ricotta
250g smoked salmon, torn
¼ cup Bee Lane cold smoked tomatoes, drained and finely chopped
4 eggs lightly beaten
½ cup single cream
pinch of WA Lake Deborah salt
freshly ground black pepper
micro leaves: basil or lemon verbena leaves to serve (optional) 

INSTRUCTIONS

  • Pre-heat oven to 200°C.
  • Lightly grease 12 muffin tins (½ cup capacity) with the oil.
  • Cut 12 rounds from the pastry sheets and press into tins.
  • Divide the smoked salmon, Bee Lane cold smoked tomatoes and ricotta in the pastry cases.
  • Whisk the egg, cream and salt in a bowl until combined.
  • Pour the egg mixture into the pastry cases and sprinkle with ground black pepper.
  • Bake for 20 minutes or until golden and cooked through.

To serve:

  • Garnish with freshly ground black pepper to taste and micro leaves, if using.

Our serving idea:
Plop some extra pieces of chopped cold smoked tomatoes on top of the quiches for an added kick. We rather love the idea of the Lemon Myrtle & Mountain Pepper Leaf Cold Smoked Tomatoes.

Recipe created by Don Hancey WA Food Ambassador