Makes 12
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Surprise your party guests with wholesome quiches made with salmon and peas, accompanied with complementary buttery crust.


Basic Mini Quiche Batter

  • 3 sheets frozen shortcrust pastry, thawed
  • 3 eggs, at room temperature
  • 2 tbsps cream

Moroccan Salmon and Pea Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 210g can pink salmon, drained, skin and bones removed, flaked
  • ⅓ cup frozen peas, thawed
  • 1 green onion, thinly sliced
  • 1½ tbsps Moroccan seasoning

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.


Prepare Basic Mini Quiche Batter as recipe directs. Combine salmon, peas, onion and seasoning in a bowl.


Add salmon mixture to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases. Bake for 25 mins or until just set at centre.

Download or print the recipe