Salmon Korma Mini Quiches

Prep Time


Cook Time

90 min




130130 g Country Range Korma Curry Paste

3030 ml Country Range UHT Dairy Whipping Cream

100100 g Country Range White Grated Cheddar Cheese

2x 2002x 200 g Country Range Salmon Portions

200200 g Country Range Frozen Shortcrust Pastry Blocks

310310 ml Country Range Coconut Milk

240240 ml milk

6 6 Country Range Free Range Medium Eggs

½ ½ small leek, finely sliced

Multiply by
  • 1Defrost the shortcrust pastry and roll out until it is around 3mm thick.
  • 2Line a 20cm flan ring with the pastry and bake blind at 150°C for 30 minutes.
  • 3Dice the salmon and slice the leek, then place in a bowl with the grated cheddar and korma paste.
  • 4Mix this well and fill the baked pastry ring with it.
  • 5Whisk together the eggs, milk, coconut milk and cream, then pour this over the filling inside the flan ring.
  • 6Bake the quiches slowly at 150°C for 30 minutes (or until they just set and still have a nice wobble).
  • 7Allow to cool slightly for 30 minutes and serve.