Mini Smoked Trout Quiches

cook 20 mins
  • 1/2 tablespoon rapeseed oil
  • 400 g (13 oz) baby spinach leaves
  • 6 large eggs
  • 100 ml (3 1/2 fl oz) milk
  • 3 tablespoons Parmesan cheese, grated
  • 2 tablespoons finely chopped chives
  • 150 g (5 oz) hot-smoked trout fillets, flaked
  • 4 cherry tomatoes, halved
  • salt and pepper
  • Line 8 holes of a muffin tin with 15 cm (6 inch) squares of greaseproof paper.
  • Heat the oil in a frying pan, add the spinach and cook briefly until wilted. Remove from the heat.
  • Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.
  • Divide the spinach between the muffin cases, then pour in the egg mixture. Top each one with half a tomato.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.
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