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28/07/2018

Salami, Feta and Olive Quiches

Salami, Feta and Olive Quiches
Quick bite size quiches with a tasty salami, feta and olive filling.

Makes:

36

Prep Time: 20 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 4 frozen puff or shortcrust pastry sheets, thawed
  • 36 slices salami or sopressa
  • 200g feta cheese, crumbled
  • 36 pitted black olives
  • continental parsley, for garnish
  • 3 eggs
  • 1 cup cream
  • sea salt and freshly ground black pepper, to taste

Method

Cut each pastry sheet into 9 squares and press into 36 patty pans taking care not to stretch the pastry. Press one salami slice into each pastry case, top with feta, an olive and a parsley leaf. Lightly beat eggs and cream together in a jug. Carefully pour egg mixture over quiches and bake at 200°C for 20-25 minutes until puffed and golden. To crisp up the bases, lower to the base of the oven for the last 5 minutes.

Tips

  • Fillings Each of these fillings is enough for one batch of quiches: Sweetcorn and Bacon Fry 200g diced bacon until golden and combine with 200g can corn kernals, drained and season. Spinach and Capsicum Fry 1 diced red capsicum and 120g baby spinach leaves in 1 tablespoon olive oil until softened and season.
  • For best results, use a dark or black patty pan tin as it conducts heat better and the bases will crisp up quicker.

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