Recipe - Party Quiches

418 g Canned Alaska salmon
(red or pink)
550 g Readymade shortcrust pastry
75 g Broccoli florets; blanched
75 g Asparagus spears; blanched
1 Leek
cleaned and thinly cut or sliced up
4 Fresh tomatoes; skinned,
deseeded, chopped
4 Spring onions; chopped
1 small Onion;, chopped
50 g Smoked salmon
8 Black olives, pitted
and quartered
50 g Stilton cheese, crumbled
50 g Cheddar cheese, grated
75 g Mozzarella, thinly cut or sliced up
50 g Feta cheese, crumbled
1 teaspoon Pesto
12 Eggs
600 ml Milk
300 ml Single cream
Salt and black pepper

This recipe describes four quiches with different fillings. If preferred,
one single filling may be chosen, but the ingredients must be multiplied by
four.

1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and Cheddar 3.
Salmon and Mozzarella 4. Salmon with Tomatoes and Feta Cheese

Preheat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake
and set aside.

Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan
dishes. Spread the salmon evenly over the base of each flan.

Arrange the broccoli in one flan, the asparagus in another, and the leeks
and tomatoes in the other two. Sprinkle the spring onions over the
asparagus quiche, onion over the broccoli, smoked salmon into the leeks and
olives into the tomato.

Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek
quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the
remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce
the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve
with salad.

Makes 4, serves 2432. Approx. 255 kcals per serving

From: On the Wild Side Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini