Bee Lane Smoked Salmon, Tomatoes and Ricotta Quiches

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.