Salmon Korma Mini Quiches


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