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Mini trout and cottage cheese quiches


Mini trout and cottage cheese quiches

Ingredients 11
Servings 8-10
Time 20 minutes

Ingredients

  • 250
    g
    phyllo pastry
  • 100
    g
    butter, melted
  • FILLING
  • 60-80
    g
    smoked trout
  • 1x250
    g
    chunky cottage cheese
  • 30
    ml
    parsley, chopped
  • 2
    spring onions, chopped grated
  • Zest of 1 lemon salt and a generous amount of freshly ground pepper
  • EGG CUSTARD
  • 2
    eggs
  • 125
    ml
    milk or cream
 

Method

15-20 minutes
 

Grease 8-10 hollows of a muffin pan well with nonstick spray.

1. Cut a sheet of phyllo pastry into 4 equally sized squares. Brush with butter and gently press one square into a muffin hollow. Add 2 more squares to that hollow so a small basket is formed. Repeat with the rest of the pastry squares to make 8-10 phyllo baskets.

2. Filling Mix all the ingredients well and season with salt and freshly ground pepper. Distribute the filling in equal amounts between the phyllo baskets.

3. Egg custard Beat all the ingredients together well and pour over the filling. Bake for 15-20 minutes until the pastry is golden brown and the egg custard has set. Cool completely before serving.

 

Read more on: cottage cheese  |  trout  |  quiche
 

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