Name: Mini trout and cottage cheese quiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10 servings
Cuisine: Baking
Ingredients: 250 g phyllo pastry; 100 g butter melted; 60-80 g trout smoked; 1x250 g cottage cheese chunky; 30 ml fresh parsley chopped; 2 spring onions chopped or grated; zest of 1 lemon salt and a generous amount of freshly ground pepper; 2 eggs; 125 ml milk or cream

Recipe Disclaimer

Tap for method

Ingredients (9)

250 g	phyllo pastry
100 g	butter — melted

FILLING

60-80 g	trout — smoked
1x250 g	cottage cheese — chunky
30 ml	fresh parsley — chopped
2	spring onions — chopped or grated
	zest of 1 lemon salt and a generous amount of freshly ground pepper

EGG CUSTARD

2	eggs
125 ml	milk — or cream

Tap for ingredients

Method:

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.