Salami, Feta and Olive Quiches
Make these pastries with a choice of fillings, so easy!
|Preparation Time:||20 minutes|
|Cooking time:||20 minutes|
- 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
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.
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.