We've made quiche before, and we all know it's one of Ben's favourites. But this method beats them all if you want quick results. Little individual ones without the need for fussing with pastry... they look almost like quiche cupcakes! And who are we going to share this recipe with... Donal Skehan of course! He was in London and we simply couldn't refuse the opportunity to cook with him.
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6 flour tortillas
400 ml double cream
1 pinch salt and pepper
1 bunch fresh parsley, chopped
3 spears fresh asparagus
100 g smoked trout
200 g cream cheese
1 bunch fresh chives
Preheat The Oven
Preheat an oven to 180°C.
Cut The Tortillas
Cut circles out of the flour tortillas that are a fair bit bigger than your muffin tins.
Push then into the tins so that they rise up out of the top.
Whisk Eggs And Cream
Whisk the eggs and cream together with the salt, pepper and some freshly chopped parsley.
Add Asparagus And Trout
Cut the asparagus spears into small batons and place into the base of each tortilla shell.
Lay a few pieces of the smoked trout over the top of the asparagus.
Pour the egg mixture over that to fill the shell almost to the top.
Bake in the oven for 25 minutes, then leave to cool.
Beat together the cream cheese, chopped chives, salt, pepper and a squeeze of lemon juice.
Transfer the mixture to a piping bag with a star nozzle and use to pipe swirls onto of the cooled quiche cupcakes.
Garnish with fresh herbs and enjoy on a picnic, packed lunch or as a cute little starter.