Some good things do come in small packages –and these cupcake tray quiches are the perfect example! Filled with a hearty mix of salmon, smoked cheddar cheese, and eggs, they’re as big on crunch as they are on flavour. Treat your guests, serve them as appetizers, or pack ’em up for lunch. You’ll be hailed as the master of gourmet cooking, even though the effort is below minimal –for some, it may take longer to put on make-up than it does to make these. But no one has to know your secret!
3/4 cup cooked salmon (from a can or freshly cooked)
1/2 cup double smoked cheddar cheese, grated
salt and pepper to taste
1.Preheat the oven to 300-325 degrees Fahrenheit.
2. Grease a cupcake tray, cut the phyllo pastry into squares (scissors or a pizza cutter will do) and stuff about 5 sheets into each section (lay it over flat, then press into the middle so it forms a basket-like shape where you can pour the egg-salmon-cheese filling).
3. In a medium bowl, beat the 7 eggs. Add in the salmon, salt, pepper, and grated cheese. Mix this up, and add about 2 spoonfuls to each cupcake quiche.
4. Bake for approximately 15-20 minutes.
Style is served!