Aperitif / Brunch

Recipe

1. Defrost the spinach and drain. Blot with kitchen roll.
2. Peel and dice the onions. Wash the salmon, dry it on kitchen roll and cut it into small cubes. Heat the oil in a large saucepan and sauté the onions until translucent. Add the spinach and cook. Remove any excess liquid. Season with salt and pepper. Set aside.
3. In a bowl, beat the eggs and creamy fromage frais. Season with salt, pepper and nutmeg.
4. Preheat the oven to 180°C (fan-assisted oven).
5. Unwrap the puff pastry and cut squares to the size of the moulds. Line the moulds with the pastry, pressing it into the edges and removing any excess. Knead and roll the excess dough to line additional moulds. Spread half of the spinach in the moulds, scatter over the salmon cubes, then top with the rest of the spinach. Pour the quiche mixture over each mould and bake for 20-25 minutes until the mini quiches are golden brown. Take out of the oven and remove from the moulds.