Salmon quichettes

If you're looking for a simple and tasty finger food to that will please a crowd, look no further than these salmon quichettes. They are delicious hot or cold and a also make a perfect after school snack.

  • 40 mins cooking
  • Makes 9 Item
  • Print


Salmon quichettes
  • 1 (sheet) shortcrust pastry
  • 1/2 cup (60g) coarsely grated cheddar
  • 105 gram (3½ ounces) canned red salmon, drained, flaked
  • 1/4 cup (60ml) milk
  • 1 egg


Salmon quichettes
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Cut pastry into nine 7.5cm (3-inch) rounds; press pastry rounds into nine holes of a greased shallow round-based (1½-tablespoon/30ml) patty pan.
  • 3
    Divide combined cheese and salmon among pastry cases.
  • 4
    Whisk milk and egg together in a small jug; pour enough egg mixture into each pastry case to cover filling.
  • 5
    Bake for about 20 minutes or until filling is set. Cool for 5 minutes before removing quichettes from pan. Serve immediately.


Recipe is best made just before serving.

More From Women's Weekly Food