SALMON & RICOTTA QUICHE
- Combine eggs, cream, chilli, ricotta , salmon and parsley in a bowl add whisk.
- Using a pastry cutter cut 8cm circles out of the defrosted Borg's Puff Pastry and place into a Bessemer Gourmet Griddle. Spoon the mixture into the pastry so it’s ¾ from the top and cook for 5-10 minutes or until golden in colour.
BEN'S TIP: This mixture can be used to make a large quiche.